In a medium pot with a lid, heat oil over medium high heat. Add onions and jalapeño and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute.
Add ham hock, peas, chicken stock and bay leaves.
Bring to a boil and reduce heat to medium-low. Partially cover with a lid.
Stir occasionally until peas are tender and cooking liquid turns from translucent to opaque-about an hour.
Add water if needed to keep the peas moist but not soupy.
When peas have fully softened season with salt and pepper.
Serve with Texas Pete Vinegar Pepper sauce