There are few things better in the winter than a hearty pork stew. Personally, I prefer hominy (dried corn kernels) rather than potatoes. Melissa Clark has just the recipe for spicy pork stew and hominy and has even thrown in a bit of collard greens to add some color.
There are hundreds of variations of this traditional Mexican stew, but Melissa’s suggestion to add the collard greens adds a bit of color. Naturally, you can supply your own color with some of the vegetables shown in the photo.
Spicy Pork Stew with Hominy and Collard Greens
- 1 pound dried hominy needs to soak overnight
- 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 or serving
- 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.