Start off by chopping your onion, mincing your garlic, and removing ribs from your collard greens.
Set those aside and heat your oil in a stock pot on medium heat for a minute or two.
Add your onion chunks and let those cook for about 7-8 minutes, stirring occasionally.
Turn down your heat to low, add in the minced garlic, and cook for one more minute.
In a small dish, combine your spices (peri-peri, cumin, salt, oregano, smoked paprika, chili powder) and then sprinkle this onto your onions and garlic mix. Give this a good stir until the spice mixture coats the vegetables.
After one minute on low, add the green chiles, broth, and hominy. Turn the heat back up to medium and bring to a low boil. When boiling, take it down to a simmer for 30 minutes, stirring occasionally.
Take this time to prepare your preferred toppings and arrange on a plate or platter for easy access.
Stir in the collard greens and the pulled pork and simmer for another 15-20 minutes.
Add additional salt and pepper to taste. Serve hot and garnish with toppings of your choice.