Melissa Clark’s Spicy Pork Stew with Hominy and Collard Greens Recipe | Yummly

Melissa Clark’s Spicy Pork Stew with Hominy and Collard Greens

THE AMATEUR GOURMET
17Ingredients
3Hours
450Calories

Ingredients

US|METRIC
  • 1 pound hominy (dried)
  • 3 pounds pork butt (boneless, cut into 2-inch-square chunks)
  • 1 tablespoon kosher salt (plus more to taste)
  • 1 teaspoon black pepper
  • 3 tablespoons peanut oil
  • 2 yellow onions (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 1 tablespoon chile powder (New Mexican, I used regular chile powder, which works fine)
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano (I used regular oregano, also fine)
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 chipotle in adobo sauce (I used 2)
  • 12 ounces lager (style beer)
  • 2 pounds collard greens (about 2 bunches, center rib removed, leaves chopped)
  • lime wedges (for serving)
  • cilantro leaves (for serving)
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    NutritionView More

    450Calories
    Sodium55% DV1320mg
    Fat38% DV25g
    Protein63% DV32g
    Carbs7% DV22g
    Fiber32% DV8g
    Calories450Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol105mg35%
    Sodium1320mg55%
    Potassium960mg27%
    Protein32g63%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber8g32%
    Sugars3g6%
    Vitamin A160%
    Vitamin C80%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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