Heat olive oil in large stock pot over medium-high heat.
Add ham hock & sear on all sides until nicely browned; a couple of minutes per side.
Add the chopped onion, celery, & green pepper.
Cook for about 4 to 5 minutes until softened.
Stir in the garlic & continue to cook until garlic is fragrant, about 2 minutes.
Add black eyed peas, chicken stock, and spices.
Bring to a boil.
Reduce the heat and simmer for 40 minutes until the peas are creamy & tender, stirring occasionally; adding additional water or chicken stock if necessary.
Remove ham hock and cut into bite size pieces, removing the fatty parts. Then add it back into the stock pot.
Add cooked ham.
Heat through for another 15 minutes.
Stir in the green onions and serve warm over rice.