Black eyed peas, ham, collard greens & cornbread with cheese & scallions.
Yeah, I’m from the South 
VNCJ~
Spare ribs and sauerkraut. Normally with mashed potatoes, then other odds and ends. Ending of course, with being completely stuffed. This year we used a holiday ham my sister got from work instead for the ribs, but at least it was pork.
Everyone I know does it, although it’s usually in conjunction with a party and the menu varies wildly. I don’t know exactly where it started, but yes, it is a nice idea. 
The prime rib is a tradition in my family that my mom started, my grandmother always did buffet.
Okay, so after some brief Googling, we find this
Always have a hugeous steak pie, with neeps and tatties. A steak pie which contains steak, not kidney (although a couple of sausages are included for taste). Flaky pastry crust. An old Scots tradition–Ne’erday (New Year’s Day) pie.
Collard greens and black eyed peas --shudder-- Two of the nastiest foods on earth. They would never touch my table on any day of the year.
My family never had traditions for New Years, but my wife’s family always has stuffed cabbage. I guess the green of the cabbage represent money like collard greens.
I don’t know.
I’ve never bothered much with traditions. Never really saw the point.
Beer, vodka and champagne.
Hoppin’ John, turnip greens and cornbread. Plenty of ham in the hoppin John, so we got our pork in. I also cooked some bacon in the turnip greens.
When I lived with my parents, my mom and I used to make a turkey dinner every New Years Day. We all loved turkey, and usually ended up with an extra one due to grocery store holiday giveaways (spend $50 and get a free turkey!).
Now I don’t have a specific tradition, but I made awesome pancakes Sunday.
We just had the other half of the corned beef and the other half of the head of cabbage, and I made a gravy from the juice from the foil-braised brisket. I poured it over the cabbage. Oh, yeah, babe! Oh, yeah!
We eat pozole. its a mexican pork and hominy stew, and served with chopped onion, oregano, limon, or cilantro on the side, and a blunt 
Pozole sounds yum! Mind sharing the recipe? It sounds like something I need to add to my repetoire of recipes.