Pork-And-Greens Stew

1. 1

   Cut pork into 3-inch pieces; sprinkle evenly with salt and pepper, and place in a large Dutch oven. Stir in beer, broth, and onion. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 1 1/2 to 2 hours or until pork shreds easily with a fork.

2. 2

   Remove pork, and shred with 2 forks. Skim fat from surface of broth in Dutch oven.

3. 3

   Return pork to Dutch oven, and stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender.

4. 4

   Note: For testing purposes only, we used Saint Arnold Oktoberfest beer.

5. 5

   Kitchen Express Pork-and-Greens Stew: Omit salt. Substitute 2 (17-oz.) packages fully cooked pork roast au jus for pork shoulder roast. Rinse pork roast, and shred. Combine pork, pepper, beer, broth, and onion in Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender. Note: For testing purposes only, we used Hormel Pork Roast Au Jus.

* Per serving · 4 servings · Values may vary.

No additional tips available.