Preheat an ovenproof saute pan with a lid over high heat.
Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.
This recipe has been updated and may differ from what was originally published or broadcast.