Pork Stew with Hominy and Collard
15.3g
Net Carbs
44.8g
Protein
44.7g
Fat
6.7g
Fiber
674
Calories
Cooking tip: This is a wonderful recipe to make ahead and freeze in individual portions. Simply add to a soup pot to reheat from frozen over low-medium heat with a little water.
Ingredients:
- 1/2 tsp, ground Oregano
- 14 1/2 fluid ounces Tap Water
- 2/3 each Bay Leaf
- 1 1/2 pounds Collards
- 3 cups Hominy (White, Canned)
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 3 pounds Pork Shoulder (Whole)
- 1 tablespoon Vegetable Oil
- 1 large Onion
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 cloves Garlic
Directions:
- Dice the pork into 1/2-1-inch pieces. Combine salt, pepper and oregano in a large bowl. Add pork and toss to coat.
- Heat oil in a large skillet over medium-high heat. Add pork and brown on all sides, 5 to 7 minutes.
- Slice the onion and mince the garlic. Layer one-third of the greens, half of the white onion, garlic, bay leaf, half of the hominy and half of the meat in a 5-quart slow cooker. Repeat, ending with greens.
- Pour in broth and water. Cover and cook until pork is tender, about 6 hours on low. Serve with hot pepper vinegar, if using.
