Spicy Pork Stew With Hominy and Collard Greens

Spicy Pork Stew With Hominy and Collard Greens
Spicy Pork Stew With Hominy and Collard Greens
I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version.Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there’s nothing difficult about the process.Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth. Featured in: A Long Soak Brings Out Dried Corn’s Earthy Flavor.
  • Preparing Time: 30 minutes
  • Total Time: 4 hours
  • Served Person: 0
white meat free gluten free red meat free dairy free vegetarian pescatarian
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon mexican oregano
  • 1 cinnamon stick
  • lime wedges for serving
  • 1 tablespoon kosher salt plus more to taste
  • 1 pound dried hominy
  • 3 pounds boneless pork butt cut into 2-inch-square chunks
  • 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 chipotle in adobo sauce
  • 1 (12-ounce) bottle lager-style beer
  • 2 pounds collard greens (about 2 bunches) center rib removed, leaves chopped
  • cilantro leaves for serving
  • diced avocado for serving
  • diced radish for serving
  • Carbohydrate 12.3738461550826 g
  • Cholesterol 843.6818082 mg
  • Fat 169.09251418764 g
  • Fiber 4.50734111289824 g
  • Protein 238.286618878649 g
  • Saturated Fat 59.2942421461193 g
  • Serving Size 1 1 recipe (2806g)
  • Sodium 4463.69514600562 mg
  • Sugar 7.86650504218435 g
  • Trans Fat 16.6647271796928 g
  • Calories 2575 calories

Soak the hominy in plenty of water overnight. Drain. Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate. Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. 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. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

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