Spicy Pork Stew With Hominy and Collard Greens

Name: Spicy Pork Stew With Hominy and Collard Greens
Total time: 3 h
Yield: 8 to 10 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

By Melissa Clark

Total Time: 3 hours, plus overnight soaking
Rating: 5(545)
Comments: Read comments

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

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Ingredients

Yield:8 to 10 servings

1pound dried hominy
3pounds boneless pork butt, cut into 2-inch-square chunks
1tablespoon kosher salt, plus more to taste
1teaspoon black pepper
3tablespoons peanut or safflower oil
2yellow onions, finely chopped
4garlic cloves, finely chopped
1tablespoon New Mexican chile powder (or less, to taste)
1teaspoon ground cumin
1teaspoon Mexican oregano
1bay leaf
1cinnamon stick
1chipotle in adobo sauce
1(12-ounce) bottle lager-style beer
2pounds 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

Ingredient Substitution Guide

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Preparation

Step 1
Soak the hominy in plenty of water overnight. Drain.
Step 2
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.
Step 3
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 1½ 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.

Ratings

5 out of 5

545 user ratings

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Comments

theoperadiva6 years ago

If you are using dried hominy, I recommend cooking it separately for a few hours before putting it into the dish, even after an overnight soak. We bought rancho gordo dried hominy, and their own website indicates it should be cooked for several hours. While this dish was very tasty, the hominy didn't open after the full cooking time and I had to cook far longer than instructed, drying out the meat. Next time, I'll cook the hominy separately until it is tender.

Suki7 years ago

I cooked it in a slow-cooker on low for 6 hours, and then before serving heated it up in a saucepan and added collards - great flavor (and I added more salt)

Sally McKee7 years ago

The only adjustment I made was to increase the salt. I suspect if I had salted the cut-up pork the day before, it would have had more zing without added salt. But this is a great recipe.

Soprano393 months ago

I could not get dried hominy - in fact my local market was even sold out of canned hominy, So I substituted 3 cans of assorted beans (black, pinto, white) and used a lot less water - 1 can chicken broth plus Mexican beer. It wasn’t “pozole” but it was just delicious. Still simmered it for 3 hours so the pork was nice and tender.

Ann1 year ago

Used canned hominy. Hope to try dried next time. Delicious

Janet1 year ago

Very good. I used a large and regular size can of hominy and included the liquid as part of the added liquid. Also used some chicken stock because I had a pint in the fridge. We like our pozole spicy so I used 5 small chipotle peppers. No problem with too much cinnamon, but I used a stick of Ceylon cinnamon which is more like what is used in Mexico This is definitely a keeper.

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