Posole with Pork and Collards

Posole with Pork and Collard Greens
4 servings

1 poblano pepper, roasted and chopped
1 pound boneless pork, cut into 1/2-inch cubes
3 cups chicken broth, divided
1/2+ lbs collards, chopped
1 cup chopped red onion
1 lbs chopped tomatillos
big handfull chopped cilantro
2 finely chopped jalapeño pepper
2 teaspoon dried Mexican oregano
3 garlic cloves, chopped
1 can black-eyed peas, poorly drained
1/4 teaspoon salt
1/4 teaspoon black pepper
juice of a lime
1 tablespoon vinegar

Heat a Dutch oven over medium-high heat.
Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth,
scraping pan to loosen browned bits.
Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic).
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated.

Serve with cornbread