I thawed some pork hocks and browned them (high flame) well in bacon grease in the cast iron Dutch oven. Cast iron is the only way to go for this type of meal. With the black pot, you don't worry so much about over browning and you MUST use plenty of grease....two things that add much flavor to the dish.
Once the meat was browned on all sides, I added a couple of diced yellow onions to brown (medium flame), stirring occasionally while I peeled and minced some garlic. I love garlic....I used 8 medium/small cloves. I added the garlic when the onions were almost translucent and allowed it to sweat for a minute or two. Then I added a quart of broth.
I wanted a rich stew. I could've just added boiling water and the hocks would make plenty of broth, but my plan was to fill this pot with lots of veggies, which would take up a lot of the flavor. I wanted a very meaty flavor, so I splurged and also added broth.
Then I went to the garden to see what I could find.