New years soup…

Think I may have posted this before, but not sure
Anyway…
2 lbs cubed up pork (country style ribs or pork chops or butt), season with creole mustard, Sirachi, some dried herbs of your choice
Large onion diced
4 ribs celery diced
2 carrots diced
4 cloves garlic diced
1 can rotel tomatoes drained
1 lb dried black eyed peas
1 head of cabbage sliced
3 qts stock (good use of a ham bone here)
Salt, red/black pepper
Heat up some bacon grease, brown the meat and set aside
Add mirepoix and sweat this out
Add the garlic
Deglaze with a little white wine
Add back the meat and the stock
Add the rotel tomatoes and BEP
Simmer on low for about 2hrs, or until peas are done
Add cabbage about 20 minutes prior to service, really just want to soften this a bit, don’t want it falling apart.
Serve with cornbread
Could also add more stock and roux to make a “gumbo” and serve over rice.