Best 3 Spicy Pork Stew With Hominy And Collard Greens Recipes

PORK AND COLLARDS STEW

Steps:

• Combine the pork, cumin and paprika in a bowl; season generously with salt and pepper and toss. Heat a large pot or Dutch oven over high heat until very hot; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned on the bottom, about 2 minutes. Flip and continue to cook, turning, until browned all over, 4 to 5 more minutes; remove to a plate.
• Add the remaining 2 tablespoons olive oil, the sweet potatoes, onion, sliced garlic and 1/4 teaspoon salt to the pot. Cook over high heat, stirring, until the onion is softened, about 2 minutes. Add the collards, chicken broth and 1 cup water; cover and bring to a boil. Uncover, reduce the heat to medium and simmer until the vegetables are tender, 8 to 10 minutes.
• Reduce the heat to low. Remove 1 cup vegetables with some broth to a blender; add the parsley, grated garlic and 1/4 cup water and puree. Return the pork to the pot and simmer until cooked through, about 2 minutes. Stir in the vegetable puree and warm through; season with salt and pepper. Divide among bowls, top with jalapeno slices and drizzle with olive oil.

SPICY PORK STEW

Steps:

• Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
• Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
• Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
• Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.