Black-Eyed Peas with Bacon and Pork

I made this for New Year's, as it is a tradition in our family to eat black-eyed peas before the change of the year.  However, this can be enjoyed any day, any time, any season.  This is absolutely delicious, the flavors combine beautifully and there's a little kick to it as well.  Enjoy!

Ingredients:
-1 lb dried black-eyed peas
-2 Tbs vegetable oil
-6 oz pork shoulder, diced into little chunks
-4 strips thick sliced bacon, cut into 1/2 inch pieces
-1 medium onion, finely diced
-4 garlic cloves, sliced
-1 1/2 tsp salt
-1 tsp pepper
-1/2 tsp cayenne pepper
-1 tsp garlic powder
-4 cups chicken stock
-2 cups water
-3 bay leaves
Directions:
Place the peas in a large pot.  Cover with water and bring them to a boil.  Boil for only 2 minutes.  Remove from the heat, cover the pot, and let them soak for 1 hour.  Drain and rinse the peas, and set aside.
Heat oil in a large pot.  Add the pork and sear until browned on all sides, about 4-5 minutes.  Add the bacon, onion and garlic.  Stir and cook for about 6 minutes, or until the onion and garlic are lightly browned. Add the salt, pepper, cayenne and garlic powder.  Cook for about 2 minutes, stirring well.  Pour in the stock  and water.  Drop the bay leaves.  Bring the mixture to a boil, reduce heat and simmer, covered for about 30 minutes.
Add the prepared peas to the pot.  Simmer, uncovered for 1 to 1/2 hours or until most liquid is absorbed, stirring frequently.
Pour mixture into serving bowl.  Enjoy!
Slightly adapted from a recipe courtesy of The Neelys.