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Melissa Clark’s Spicy Pork Stew with Hominy and Collard Greens
THE AMATEUR GOURMET17Ingredients
3Hours
450Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. hominy (dried)
- 3 lb. pork butt (boneless, cut into 2-inch-square chunks)
- 1 Tbsp. kosher salt (plus more to taste)
- 1 tsp. black pepper
- 3 Tbsp. peanut oil
- 2 yellow onions (finely chopped)
- 4 garlic cloves (finely chopped)
- 1 Tbsp. chile powder (New Mexican, I used regular chile powder, which works fine)
- 1 tsp. ground cumin
- 1 tsp. Mexican oregano (I used regular oregano, also fine)
- 1 bay leaf
- 1 cinnamon stick
- 1 chipotle in adobo sauce (I used 2)
- 12 oz. lager (style beer)
- 2 lb. collard greens (about 2 bunches, center rib removed, leaves chopped)
- lime wedges (for serving)
- cilantro leaves (for serving)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1320mg55% |
| Potassium960mg27% |
| Protein32g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber8g32% |
| Sugars3g |
| 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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