Pork Stew with Hominy and Collard Recipe
Cook Time: 360 Minutes
Phase: Phase 3
4 clove GARLIC
1 1/2 lb Collards
1 tablespoon VEGETABLE OIL
3 lb Pork Shoulder (Whole)
14 1/2 fl oz Tap Water
1 14.5 oz can Chicken Broth, Bouillon or Consomme
1 tsp SALT
0 1/4 tsp BLACK PEPPER
0 29/48 each BAY LEAF
0 1/2 tsp, ground OREGANO
3 cup Hominy (White, Canned)
1 large Onions
- 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.
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.