Add carrots, celery, onion, garlic, Adobo seasoning, salt, and broth to a slow cooker
Set pork hock on top. You can use a ham hock instead but leave out the salt if you do.
Cook everything on low for 8 hours.
Remove the hock and let it sit for 10-15 minutes. Remove the fat and skin and discard. Carve the meat from the bone.
Puree the remaining soup ingredients in the slow cooker with an immersion blender. If you don’t like creamy soup, you can skip this step, but pureeing it makes it so luxurious.
Add in the diced pork and the kale back into the slow cooker and put the lid back on.
Let cook for another 10-15 minutes or until the kale is wilted.