Add olive oil to a large saucepan over medium-low heat. Once the pan is hot, add the onion and cook for about six minutes or until it is tender and translucent.
Add the peas, the ham hock, salt, pepper, and chicken stock. Add water if necessary to make sure the peas are covered by at least an inch of liquid. Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat and cook uncovered for about 20 minutes.
Start tasting the peas at about 15 minutes to check for seasoning and to see if they are tender. The smaller and fresher they are, the less time they will need to cook.
Once done, remove and discard the ham hock and serve immediately.
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Notes
All of my Southern pea recipes are interchangeable. In other words, you can also use this recipe for White Acres, Black Eyed, Crowder, Zipper, Lady, and Field peas.You can substitute bacon grease for olive oil for added flavor.It is common for foam to form when cooking fresh peas, but don't worry; it's normal. You can easily remove it by skimming it off the top of the cooking liquid or just leave it; it will dissipate.Using frozen chopped onions is a convenient time-saver. I often take advantage of this shortcut when preparing recipes like this.You can make this recipe up to 48 hours ahead. Store covered in the refrigerator until ready to reheat. It does reheat well with no loss in quality.