In a large pot over medium low heat, add the ham hock and 8 cups of water. Simmer for 1 ½ hours. Add the soaked and drained beans, continue to simmer.
In a skillet over medium high heat, add the chorizo and olive oil, cook for 2 minutes to release some of the fat from the chorizo. Add the onions and poblano peppers to the skillet and cook for 4-5 minutes until the vegetables begin to soften.
Add the chorizo, onion and peppers to the beans and ham hock. Cook on a low simmer partially covered for 1 hour until the beans are soft. Add the collard greens and cook for an additional 30-45 minutes until soft and tender. Season to taste salt and pepper, serve and enjoy.