SPICY PORK STEW WITH HOMINY & COLLARD GREENS

Spicy Pork Stew with Hominy & Collard Greens image

Provided by @MakeItYours

Number Of Ingredients 17

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 Mexican chile powder (I used regular chile powder, which works fine)
1 teaspoon ground cumin
1 teaspoon Mexican oregano (I used regular oregano, also fine)
1 bay leaf
1 cinnamon stick
1 chipotle in adobo sauce (I used 2)
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

Steps:

Soak the hominy in plenty of water overnight or during the day for 8 hours or so. Drain.
Season the pork all over with salt and black pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate. (If there's a lot of fat in there, you can pour a little of it out, but leave enough to cook the onions.)
Add the onion to the pot and cook until soft, 5 to 7 minutes (it'll get a little color from the pork bits in the pan). Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to 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 1/2 hours more until meat and hominy are tender, adding water as needed if too thick. (I wanted it thick, so let most of the liquid evaporate.) Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro and, if you want, avocado and radish.