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Soups and Stews



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 Mexico chili 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.



Soak the hominy is plenty of water overnight. Drain.

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.

3. Add the onion to the pot and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, oregano, bay leaf and cinnamon stick. Cook 1 minute. Return the pork to the 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 until the meat and hominy are tender, adding more water as needed if the stew becomes too thick. Stir in the collards for the last 20 minutes of cooking. Discard the bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls and garnish with lime, cilantro, avocado and radish.


Unrated