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Spicy Pork Stew With Hominy and Collard Greens

Melissa Clark
  • 180 minutes
  • Serves 8 to 10

INGREDIENTS

3

lbs Pork butt, boneless

2

bunches 2 pounds collard greens

1

Avocado

1

Bay leaf

1

Cilantro, leaves

4

Garlic cloves

1 lb

Hominy, dried

1

Lime, wedges

1 tsp

Mexican oregano

1

Radish

2

Yellow onions

1

Chipotle in adobo sauce

1 tsp

Black pepper

1

Cinnamon stick

1 tbsp

Kosher salt

1 tbsp

Mexican chile powder, New

3 tbsp

Peanut or safflower oil

1 tsp

Cumin, ground

1

bottle Lager-style beer