- 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 (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
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
463 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 33 grams protein; 105 milligrams cholesterol; 1491 milligrams sodium
8 to 10 servings
- Soak the hominy in plenty of water overnight. Drain.
- 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.
- Add the onion to the pot and cook until soft, 5 to 7 minutes. 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 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.