In a large heavy-bottomed stockpot or Dutch oven, combine the soaked beans, ham hock, bay leaves, and 8 cups of water or broth. Bring to a rapid boil for 5 minutes, skimming off any foam that rises to the surface.

Reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, or until the beans are tender but still hold their shape.

While the beans are simmering, prepare the sofrito: In a large skillet over medium heat, cook the diced bacon until the fat renders and it begins to crisp. Add the sliced chorizo and cook for an additional 3 minutes to release the red oils.

Add the olive oil to the skillet if needed, then stir in the diced onion and green bell pepper. Sauté for 5 to 7 minutes until the vegetables are translucent and soft.

Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 60 seconds until fragrant, then remove the skillet from heat and set aside.

Once the beans are tender, remove the ham hock from the pot. Discard the bone, excess fat, and skin. Shred the remaining meat into bite-sized pieces and return it to the pot.

Add the prepared sofrito and chorizo mixture, cubed potatoes, and calabaza to the stockpot. Stir well to incorporate.

Simmer the soup uncovered for 20 to 25 minutes until the potatoes and squash are fork-tender. If a thicker consistency is desired, mash 1/4 cup of the beans against the side of the pot with a wooden spoon.

Stir in the chopped collard greens and cook for an additional 5 to 10 minutes until the greens are wilted and tender.

Taste and adjust seasoning with salt and pepper. Note that the ham and chorizo are naturally salty, so add additional salt cautiously. Remove bay leaves before serving.