Black-Eyed Pea, Pork, and Mustard Green Gumbo

Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Season pork cubes generously with salt, pepper, and thyme. Place in a large cast iron skillet or Dutch oven. (5 minutes)

Cook pork cubes in the preheated oven until browned and cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings in the skillet/Dutch oven. (35 minutes)

Cook and stir bacon in the same Dutch oven over medium heat until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease in the pot. (12 minutes)

Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. (10 minutes)

Cook and stir smoked sausage in the bacon grease until lightly browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to the sausage; cook and stir until softened and fragrant, 5 to 10 minutes. (20 minutes)

Stir 48 fluid ounces (6 cups) chicken stock into the sausage mixture and bring to a simmer. Stir in the roux until dissolved and the mixture begins to slightly thicken, 2 to 3 minutes. (10 minutes)

Slowly stir in the remaining 48 fluid ounces (6 cups) chicken stock into the thickened stock mixture, ensuring it is well combined; bring back to a simmer. (5 minutes)

Mix the cooked pork (with drippings), bacon, chili powder, smoked paprika, black pepper, file powder, rosemary, thyme, bay leaves, and Creole seasoning into the simmering chicken stock. Simmer, stirring often and skimming off any excess fat, until the flavors meld beautifully, about 1 hour. (1 hour 10 minutes)

Stir in the black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into the pork and stock mixture. Simmer for 1 hour more, stirring occasionally, allowing the flavors to fully develop. (1 hour 5 minutes)