Spicy Pork Stew With Hominy and Collard Greens Recipe (2024)

If you are using dried hominy, I recommend cooking it separately for a few hours before putting it into the dish, even after an overnight soak. We bought rancho gordo dried hominy, and their own website indicates it should be cooked for several hours. While this dish was very tasty, the hominy didn't open after the full cooking time and I had to cook far longer than instructed, drying out the meat. Next time, I'll cook the hominy separately until it is tender.

The only adjustment I made was to increase the salt. I suspect if I had salted the cut-up pork the day before, it would have had more zing without added salt. But this is a great recipe.

I cooked it in a slow-cooker on low for 6 hours, and then before serving heated it up in a saucepan and added collards - great flavor (and I added more salt)

Made this yesterday and it was delicious! Made in the Instant Pot vs. stovetop. Browned meat and onions in the IP and followed the written directions. Once everything was in the pot, put it on high pressure for 40 minutes. Immediately released pressure and then added the collard greens and set it for another 5 minutes. Other notes: cinnamon stick was super strong initially but mellowed out and used a Negra Modela dark lager for the beer. I have a 6-quart IP and all ingredients fit perfectly.

substituting chicken or beef stock for the water makes the recipe that much better!

When cooking with dried hominy, it begins to "pop" rather like popcorn as it gets fully-cooked. This is helpful to gauge its doneness and move it more towards tender than chewy. We use a lot of oversized gigante white hominy in my home, and also petite blue corn hominy and I find that true for both varieties. They look pretty "popped" but if you prefer the unpopped kernals overtime you get good at judging the "sweet spot" for doneness...

My family loved this stew. We used red posole from Rancho Gordo - excellent. Next time i would thrown in a pinch more chile powder, and use a smaller or half cinnamon stick. YUM!

I doubled this recipe so I bought 2 pieces of Bone In Pork Butt and trimmed it myself, getting rid of most of the fat, cutting it into 2" cubes. 2 bottles of beer and easy on the cumin. Unless you want it very spicy use only 2 tablespoons of the chipotle sauce and let each person add as much as they want at the table. Used 3 cans of hominy and nobody complained. I cooked all of this in a slow cooker on high for 4 hours. I served it with avocados and white steamed rice. A big hit!!!

When it was done, the pork cubes didn't have the intense flavor of the rest of the ingredients, so I removed them, shredded the meat and refried it with spices making them into carnitas. When I returned the meat, along with some thinly sliced jalapeños, it was delicious.

Really lovely stew that is very close in flavor and texture to pozole. To amp up flavor, I substituted 4 cups of the water with 4 cups of beef broth, and used some extra beer to thin the broth during late stages of cooking.

Any Instant Pot adjustments/recommendations?

I agree, half a cinnamon stick is fine, as well as cutting back on the adobe and Mexican Chile powder. Does need more salt. The smell is to die for. Used canned hominy and it was fine because it absorbed the stew flavors.Great cold weather food.

2 suggestions: 2 less cups of water and an additional chipotle.

Oh my gosh, incredible. Made with Mexican beer, and thickened a bit with masa harina. Better than posole recipes I have made.

So this is a bit random but the only beer I had on hand was a coffee porter. I was a bit reticent to use it but honestly it added a great depth of flavor. I highly recommend adding a tiny bit of coffee to this dish.

Very good. I used a large and regular size can of hominy and included the liquid as part of the added liquid. Also used some chicken stock because I had a pint in the fridge. We like our pozole spicy so I used 5 small chipotle peppers. No problem with too much cinnamon, but I used a stick of Ceylon cinnamon which is more like what is used in Mexico This is definitely a keeper.

Used canned Hominy. Cooked closer to 3 hours...Delicious! Served on NY Day!!

Never added the greens because I wanted to eat it over the course of a few days without the greens getting old looking. Allowed it to get super thick and didn’t thin it back into soup- instead ate it in tortillas as tacos and it was DIVINE. People are still talking about this days later. I used berbere spice powder because I had it on hand. And an espelette pepper in there as well. Added tomato paste and anchovy paste also.

I made this once with Goya hominy (from Amazon) and an 8hr soak - it was OK. The hominy never softened. Decent flavor but the hominy texture made it unappealing. 3 stars. Made it again with "fresh" Rancho Gordo white hominy - directly ordered from the websit, arrived a week ago. Longer soak (18h). Worked beautifully, perfect at about 2h cooking. This time: 5 stars. I would add that cooking the hominy with the pork adds a delicious corn flavor to the broth that makes this dish extra special.

Loved the hominy in this stew. I used the canned (2) variety, which was just fine. Totally overdid the chipotle peppers. I'll have to dial that back the next time. Very tasty. It takes time, but the effort to get it going (using canned hominy) is minimal.

Just buy a few cans of Juanita's (it the best ready to use brand we've found) canned hominy and add chicken or beef or veggie broth to this recipe. I see zero reason to use dried hominy.

Can this be made with pork butt that has been roasted and then cubed or shredded? I have some leftover that I would like to use

Really good! I had a lot of pork left over from a previous dinner, so this came together quickly. I combined this with Mark Bittman's recipe "Red Pozole". I take it back, not quickly when thinking about Bittman's soaking and blending peppers then pressing through a strainer. But worth the time! I used canned hominy and substituted kale in place of the greens.

Sub homemade chicken stock for water;Trim as much fat as possible off pork butt;Half a stick or less if cinnamon works fine;

Get crusty bread and avocados to serve

I used dried hominy (which I’ve used before) soaked for >24 hr. After 2.5 hr it was still too hard to eat. I fished out the hominy and cooked it in my IP with some of the broth for 20 min. It was barely chewable. Another hour of simmering and it was edible, but still chewy. By that point, the pork had disintegrated. The recipe was also under-seasoned. I doubled the chilis during this LONG COOK and it still needed salt.

I just couldn't get the hominy to soften up. I soaked it overnight (actually half the next day too) and covered the pot again after time was up and it still wouldn't soften. Finally I strained the hominy out and put it in the instant pot. The food was wonderful, but the hominy was a real pain. I'm at 7000 feet. I don't know if that had anything to do with it or not. If anyone has altitude tips tips, I'll gladly listen.

What is hominy ? What is its function in the dish ? And what can the rest of the world use as a reasonable substitute ?Many thanks

Per suggestions here, I used chicken broth instead of water and cooked the hominy for a couple of hours separately first. My store did not have collard greens, so added shredded cabbage instead. It was delicious!

A pound of fresh tomatillos works great in this as well. I add them at the beginning.