Pork chili
This is just to say that I can wholeheartedly attest to the awesomeness of this recipe:
Pork Cheek and Black-Eyed Pea Chili
However, if, like me, your town don't sell no HOG JOWL (the less cool but more accurate Southern term for this cut of meat), a pork shoulder will work just fine. You might curse yourself for purchasing a bone-in cut as you wrestle to slice bloody drippy squishy flesh off the bone and into tidy chunks for soup, and you might question your lapsed vegetarianism as you deal with the mondo food safety hazard cleanup job your counter now requires, but the finished product will be fully worth it. Besides, bone-in means you can make stock too.
Tips: 1 or 2 pieces of bacon is more than enough. Carrots are a nice addition too. Don't forget to make cornbread to go with. I have a new cornbread go-to recipe and if anybody actually wants it maybe I'll post it. It's equally good with the soup and/or as dessert with honey and milk.
If you are lucky, you'll get to serve the chili to two of your good friends, and they'll stay for hours over great conversation, and you'll look at your watch and suddenly it's on its way to midnight, so you bid your goodnights and go to bed feeling better than you have in a long while.