Spicy Pork Stew With Hominy and Collard Greens

Name: Spicy Pork Stew With Hominy and Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried hominy; 3 pounds boneless pork butt, cut into 2-inch-square chunks; 1 tablespoon kosher salt, plus more to taste; 1 teaspoon black pepper; 3 tablespoons peanut or safflower oil; 2 yellow onions, finely chopped; 4 garlic cloves, finely chopped; 1 tablespoon New Mexican chile powder (or less, to taste); 1 teaspoon ground cumin; 1 teaspoon Mexican oregano; 1 bay leaf; 1 cinnamon stick; 1 chipotle in adobo sauce; 1 (12-ounce) bottle lager-style beer; 2 pounds collard greens (about 2 bunches), center rib removed, leaves chopped; Lime wedges, for serving; Cilantro leaves, for serving; Diced avocado, for serving; Diced radish for serving

Servings: persons

1 pound dried hominy
3 pounds boneless pork butt, cut into 2-inch-square chunks
1 tablespoon kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons peanut or safflower oil
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
1 tablespoon New Mexican chile powder (or less, to taste)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 bay leaf
1 cinnamon stick
1 chipotle in adobo sauce
1 (12-ounce) bottle lager-style beer
2 pounds collard greens (about 2 bunches), center rib removed, leaves chopped
Lime wedges, for serving
Cilantro leaves, for serving
Diced avocado, for serving
Diced radish for serving

1
Soak the hominy in plenty of water overnight.
2
Drain.
3
Season the pork all over with 1 teaspoon salt and the black pepper.
4
Heat the oil in a large pot over medium-high heat.
5
Sear the meat in batches until well browned on all sides.
6
Transfer to a plate.
7
Add the onion to the pot and cook until soft, 5 to 7 minutes.
8
Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon.
9
Cook 1 minute.
10
Return pork to pot.
11
Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt.
12
Simmer, covered, for 1 hour.
13
Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick.
14
Stir in collards for last 20 minutes.
15
Discard bay leaf and cinnamon.
16
Taste and adjust seasonings.
17
Ladle into bowls; garnish with lime, cilantro, avocado and radish.

1126

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound dried hominy, 3 pounds boneless pork butt, cut into 2-inch-square chunks, 1 tablespoon kosher salt, plus more to taste, 1 teaspoon black pepper, and more.

Yes, Spicy Pork Stew With Hominy and Collard Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!