Add olive oil to a large stock pot and saute onions with garlic, Cajun seasoning, hot sauce, and pepper until onions are translucent. Add black eyed peas, chicken stock, and water to the pan and allow to come to a simmer (approximately 20 minutes). Stir in hominy, okra, stewed tomatoes, and collard greens and cook until collard greens have wilted (approximately 30 minutes). Add additional stock for desired consistency. Salt and pepper to taste.