Blackeyed Pea Posole with Pork and Collard Greens

This is one of my favorite recipes for collard greens.  It's a great, hearty soup that uses lots of greens.  This is from Cooking Light (RIP) and I make a few substitutions.

 As printed:

• 1 poblano pepper (I sub a can of roasted green chiles -that is, unless there is a poblano in the CSA box)
• 3/4 lb boneless pork shoulder (also called country style ribs) cut into 1-1/2 inch chunks (I usually try to use 1 lb of bone in)
• 3 cups fat free, low sodium chicken broth (I usually use 2 cans of chicken broth)
• 4 cups loosely packed bagged, prewashed, chopped collard greens (OBVS I subbed collard greens from the farm)
• 1 cup chopped red onion (ooh, I had one of those from the farm, also a yellow onion)
• 1 cup chopped tomatillos
• 1/2 cup chopped cilantro (if you hate cilantro, I bet you could leave this out)
• 2 tsp finely chopped jalepeño pepper (I used chopped Thai chiles from the CSA box)
• 1/2 tsp oregano (preferably Mexican)
• 2 garlic cloves chopped (I have SO MUCH GARLIC from the farm right now).
• 1 15 oz can of black-eyed peas, rinsed and drained
• salt
• pepper

If you're using a poblano, roast in according to the directions.  Otherwise just get going w/ a can of chopped green chiles is just fine!

Heat a 5qt dutch oven over medium heat.  Add 1-2 tsp olive oil.  Add  pork, and cook for 4-8 minutes until browned.

Add 1 cup of chicken broth to the pan, and stir to scrape up browned bits.

Stir in remaining 2 cups broth,  canned chiles, greens, and next six ingredients (through garlic).  Bring to a boil, cover, reduce heat to low and simmer for 40 min or until pork is tender.  Stir in peas, salt and pepper, simmer 5 minutes until heated through.

This freezes well.  Also, once you've got the pork browned and deglazed the pan with broth, you can just chop and dump stuff in the pan.  I bet you could do this in a crockpot for 4-6 hours or so on high (until the pork was tender), then add the peas and heat through.

A few pics:
Browning the pork:

I had at least half a red onion left over from a previous CSA as well a yellow onion...

No poblano in the CSA - and these are easy and nice - just drain them!

Throw in the chopped collard greens:

 Bring to a boil, cover and simmer 40 min, add the drained and rinsed blackeyed peas and it dinnertime!