Combine bouillon and hot water. Stir to dissolve. Add bay leaf and set aside.
Heat oil in a large soup pan or Dutch oven over medium heat. Add chorizo and ham and cook for 3 to 4 minutes or until lightly browned.
Add onions, peppers, garlic, sazon and spices, stirring to combine. Add prepared broth, chick peas and tomatoes; stir well and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
Prior to serving, discard bay leaf and stir in chopped greens. Serve hot stew in shallow bowls with rice or crusty bread, if desired.