Pork And Collards Stew Recipes

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SPICY PORK STEW WITH HOMINY AND COLLARD GREENS



Spicy Pork Stew With Hominy and Collard Greens image

I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there's nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 803 milligrams, Sugar 2 grams, TransFat 0 grams

SOUTHERN-STYLE COLLARD GREENS RECIPE



Southern-Style Collard Greens Recipe image

These Southern-style collard greens are guaranteed to bring some comforting home cooking to your dinner table.

Provided by The Hungry Hutch

Time 2h30m

Number Of Ingredients 8

1 pound smoked pork neck bones (or other meat)
1 onion, diced
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds collard greens, stems removed (if desired), washed, and cut into strips
2 tablespoons apple cider or Sherry vinegar

Steps:

  • Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)
  • Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
  • Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

RODNEY SCOTT'S BBQ COLLARD GREENS RECIPE



Rodney Scott's BBQ Collard Greens Recipe image

Collard greens are a common side in South Carolina barbecue joints. Rodney Scott's BBQ serves among the best I've tried. Enjoy.

Provided by James Roller

Categories     Sides

Time 1h10m

Number Of Ingredients 8

1/2 cup lard
8 ounces yellow onion, diced
2 teaspoons garlic, minced
2 pounds collard greens, washed well and stemmed, leaves cut into 1- to 2-inch squares
10 ounces smoked pulled pork, or cooked ham cut into 1/2-inch pieces
4 teaspoons kosher salt
2 tablespoons apple cider vinegar
1 tablespoon Rodney's BBQ sauce, or your favorite vinegar-based barbecue sauce

Steps:

  • Heat the lard in a large, heavy-bottomed pot over medium heat.
  • Add the onions and garlic; saute until translucent, 5 to 7 minutes.
  • Add the collard greens, pulled pork, and 4 cups water.
  • Cover and simmer until the greens are completely tender, about 45 minutes.
  • Stir in the salt, cider vinegar, and BBQ sauce.

Nutrition Facts : Calories 139 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 822 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BLACK-EYED PEA POSOLE WITH PORK AND COLLARD GREENS



Black-Eyed Pea Posole With Pork and Collard Greens image

Make and share this Black-Eyed Pea Posole With Pork and Collard Greens recipe from Food.com.

Provided by Pinay0618

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 poblano pepper
cooking spray
3/4 lb boneless pork shoulder, trimmed and cut into 1/2-inch cubes
3 cups chicken broth, divided
4 cups loosely packed chopped collard greens
1 cup chopped red onion
1 cup chopped tomatillo
1/2 cup chopped fresh cilantro
2 teaspoons finely chopped jalapeno peppers
1/2 teaspoon dried Mexican oregano (such as McCormick's)
2 garlic cloves, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
6 lime wedges

Steps:

  • Preheat broiler.
  • Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.

Nutrition Facts : Calories 281.5, Fat 13.5, SaturatedFat 4.4, Cholesterol 40.3, Sodium 744.5, Carbohydrate 23.1, Fiber 7.8, Sugar 3.1, Protein 19

PORK AND COLLARDS STEW



Pork and Collards Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds pork tenderloin, cut into 1- to 1 1/2-inch pieces
2 teaspoons ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds sweet potatoes (preferably white), peeled and cut into 1-inch chunks
1/2 white onion, finely chopped
4 cloves garlic, 3 sliced and 1 finely grated
1 pound frozen chopped collard greens, thawed and patted dry
3 cups low-sodium chicken broth
1 cup chopped fresh parsley
Thinly sliced red jalapeno pepper, for topping

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.

Nutrition Facts : Calories 620, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 111 milligrams, Sodium 455 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 45 grams, Sugar 5 grams

INSTANT POT PORK STEW WITH RED WINE AND OLIVES



Instant Pot Pork Stew With Red Wine and Olives image

Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume the pork, while olives, stirred in at the end, give it brightness. This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it's easy to remove before reheating. Then, if you like, you can reheat the stew in the electric pressure cooker using the sauté setting. Serve this over polenta or rice, or with good bread, to soak up the meaty sauce.

Provided by Melissa Clark

Categories     meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds pork shoulder or pork stew meat, cut into 2-inch chunks
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
3/4 teaspoon freshly ground black pepper, plus more as needed
6 garlic cloves, grated, passed through a press or crushed into a paste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Large pinch of red-pepper flakes
1 teaspoon coriander seeds
Olive oil
1/2 cup dry red wine
1 (15-ounce) can whole peeled plum tomatoes
2 medium carrots, sliced 1/2-inch thick (about 1 cup)
1/2 cup pitted and torn green olives, such as Castelvetrano
Chopped parsley or basil, for serving

Steps:

  • Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
  • In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
  • Set the pressure cooker to the sauté function on medium. Add 1 tablespoon oil and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the pot looks dry and continue browning the rest of the pork.
  • Add the wine to the pot and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. Return pork to the pot, stir in carrots and 1/2 cup water.
  • Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally.
  • Using a slotted spoon, transfer pork to a serving platter. Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. Stir in olives, then taste the sauce and add more salt, if you like.
  • Spoon the sauce over the pork, then top with chopped parsley or basil and serve.

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EASY STOVETOP PORK STEW - HEALTHY RECIPES BLOG
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2021-09-05 It's easy to make this stovetop pork stew! Scroll down to the recipe card for the full recipe. Here are the basic steps: Brown the pork. Cook the pork cubes in …
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5/5 (195)
Calories 399 per serving
Category Main Course
  • Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
  • Add the broth and use it to deglaze the pan – scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.


HOMESTYLE PORK & VEGETABLE STEW RECIPE | LAND O’LAKES
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STEP 1. Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag; add pork cubes. Tightly seal bag; turn bag several times to coat pork well. STEP 2. Melt butter in 4-quart saucepan until sizzling; add pork…
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  • Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag; add pork cubes. Tightly seal bag; turn bag several times to coat pork well.
  • Melt butter in 4-quart saucepan until sizzling; add pork. Cook over medium heat, stirring occasionally, 7-10 minutes or until lightly browned. Add remaining 1/2 teaspoon salt, 2 cups water and all remaining ingredients except parsley. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low; continue cooking 30-40 minutes or until vegetables are fork tender. Remove bay leaf.
  • Combine remaining 1 tablespoon flour and remaining 1/4 cup water in small bowl. Stir into stew. Continue cooking, stirring occasionally, 3-5 minutes or until slightly thickened. Garnish each serving with parsley, if desired.


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PORK STEW WITH HOMINY AND COLLARD RECIPE | @ATKINS
pork-stew-with-hominy-and-collard-recipe-atkins image
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 …
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SOUTHERN PORK STEW WITH COLLARDS AND BLACK-EYED PEAS ...
2020-12-30 Recipe Southern Pork Stew with Collards and Black-Eyed Peas. By Tony Rosenfeld November/December 2020 Issue. Southern Pork Stew with Black-Eyed Peas and Collards . Servings: 4. Country-style ribs are technically chops from the blade end of the loin near the shoulder. They are neither as fatty as pork butt nor as quick-cooking as pork …
From finecooking.com
5/5 (3)
Category Main Course
Cuisine American
Calories 482 per serving
  • In a large bowl, toss the pork with 2 tsp. salt, 3/4 tsp. pepper, the sugar, paprika, chili powder, cumin, and garlic powder. Let sit at room temperature 1 hour, or refrigerate for up to 24 hours.
  • Heat a large, heavy Dutch oven over medium-high heat. Add the flour to a shallow bowl, and dredge the ribs to coat evenly. Add 2 Tbs. of the oil to the Dutch oven, and when shimmering, add half of the ribs, evenly spaced. Cook, undisturbed, until the pork is browned around the edges and easily releases when lifted with tongs, about 3 minutes. Reduce the heat to medium, flip the ribs, and cook until browned, about 2 minutes. Transfer to a large plate. Add another 1 Tbs. of the oil, and cook the remaining ribs in the same manner; transfer to the plate.
  • Add the remaining 1 Tbs. oil, and the garlic. When the garlic begins to sizzle, add the collards. Cook, stirring, until the greens are wilted, about 2 minutes. Add the chicken broth. Reduce the heat to medium low, and add the black-eyed peas, ham, and the browned pork and any juices. Cover and cook, stirring occasionally, until the pork is cooked through and the broth thickens, about 25 minutes.


PORK STEW {HEARTY AND TENDER} - SPEND WITH PENNIES
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5/5 (37)
Total Time 2 hrs
Category Main Course
Calories 228 per serving
  • In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
  • Add broth, tomatoes, and spices to pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).
  • Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.
  • Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.


MILLION DOLLAR STEW RECIPE - JUSTIN CHAPPLE | FOOD & WINE
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5/5 (2)
Category Comfort Food Recipes, Stews
Servings 10-12
Total Time 2 hrs 5 mins
  • Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half the pork and cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer to a plate. Repeat with the remaining pork.
  • Add the chopped onion, chopped garlic and a generous pinch of salt to the casserole. Cook over moderate heat, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the tomatoes, chipotles, chili powder, cumin and oregano and cook until bubbling. Stir in the stock and bring to a boil over high heat. Stir in the pork, cover and simmer over low heat until tender, about 1 hour.
  • Meanwhile, in a large saucepan, combine the black-eyed peas with the quartered onion, whole garlic cloves and 12 cups of water. Bring to a boil, then simmer over low heat until the peas are tender, about 45 minutes. Remove from the heat, add 1 tablespoon of salt and let stand for 5 minutes. Drain well and discard the onion and garlic.
  • Stir the collard greens into the stew in large handfuls, letting each handful wilt slightly before adding more. Cover and simmer over low until the pork is very tender and the collards are just softened, about 20 minutes. Stir in the peas, cover and simmer until hot, about 5 minutes. Ladle into bowls and serve.


BLACK-EYED PEA, COLLARD, AND SWEET POTATO STEW RECIPE ...
2014-11-07 Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are just tender. Stir in sweet potatoes, and cook, stirring occasionally, 10 …
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5/5 (2)
Total Time 4 hrs 20 mins
Servings 1.5
  • Remove and chop collard stems. Chop collard leaves. Insert 3 whole cloves in each onion half, and place onions, cut sides down, in hot oil in a Dutch oven over medium-high heat. Add parsley stems, next 9 ingredients, and collard stems. Cook, stirring gently, 10 minutes or until vegetables begin to soften. Add 4 qt. water, and whisk in sugar, rice vinegar, and soy sauce; cook 1 minute, stirring to blend. Add ham hocks, chicken wings, and pork necks. Bring to a boil, skimming off foam. Reduce heat to low; simmer 3 hours or until ham hocks are tender and potlikker is rich in flavor, skimming as necessary.
  • Meanwhile, rinse and sort peas. Bring peas and water to cover to a boil in a large saucepan over high heat. Cook 2 minutes, skimming off foam. Drain peas.
  • Pour potlikker through a fine wire-mesh strainer into an 8-cup glass measuring cup, reserving hocks, chicken wings, and pork neck bones; discard remaining solids. Remove and chop meat from ham hocks, chicken wings, and pork neck bones; discard bones and skin.
  • Wipe Dutch oven clean, and return potlikker to Dutch oven. Add drained peas, chopped ham, chicken, pork, and collard leaves to potlikker. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are just tender. Stir in sweet potatoes, and cook, stirring occasionally, 10 minutes or until peas and sweet potatoes are tender. Stir in 2 tsp. kosher salt. Add freshly ground black pepper and hot sauce to taste. Adjust seasoning, if desired. Serve stew over hot cooked rice, and sprinkle with chopped fresh flat-leaf parsley and chopped fresh cilantro. Serve with hot sauce, if desired.


PORK TENDERLOIN AND COLLARDS SKILLET RECIPE | COOKING LIGHT
2017-12-13 Heat 1 tablespoon butter in a large cast-iron skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145°F, about 15 minutes. Place pork …
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Total Time 35 mins
Calories 266 per serving
  • Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145°F, about 15 minutes.


BLACK-EYED PEA POSOLE WITH PORK & COLLARD GREENS RECIPE ...
2006-02-15 Preheat broiler. Advertisement. Step 2. Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a …
From myrecipes.com
4/5 (2)
Calories 153 per serving
Servings 6
  • Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.


PORK AND VEGETABLE STOVETOP STEW | FOODLAND ONTARIO
2013-08-09 Add pork and cook until lightly browned, about 5 minutes. Remove to plate. Add remaining oil to pan. Stir in onion and garlic; cook until lightly softened, about 3 minutes. Stir in broth and bring to boil. Add sweet potato, parsnips and pork; cover and bring to boil. Reduce heat and simmer until pork and vegetables are tender, about 25 minutes.
From ontario.ca
Servings 4
Estimated Reading Time 1 min


DRUNKEN GREEK PORK STEW - RECIPE - FINECOOKING
2020-12-29 Toss the pork with 1/2 tsp. salt, 3/4 tsp. pepper, and 1 tsp. each oregano and cumin. Let sit for 1 hour at room temperature, or refrigerate for up to 24 hours. Sprinkle the pork with the flour and toss to coat. Heat a large heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil, and when shimmering, add half of the pork in an even layer ...
From finecooking.com
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Category Main Course
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Calories 448 per serving


MELISSA CLARK'S SPICY PORK STEW WITH HOMINY AND COLLARD ...
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From amateurgourmet.com
Estimated Reading Time 6 mins


PORK AND SCALLOPED POTATO STEW - MORE.CTV.CA
2021-09-21 Preheat the oven to 400°F (200°C). Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange sliced potatoes on top, alternating between the two colours, tucking in slices of red onion here and there. Brush the topping with the cream mixture and transfer the pan to the oven.
From more.ctv.ca
Servings 6-8
Total Time 2 hrs 20 mins
Category Dinner


A SPICY PORK STEW WITH HOMINY | THE SEATTLE TIMES
2012-03-21 A Good Appetite: Collard greens offer a nice contrast to the starchy hominy, brawny pork and spicy broth of a pozole-inspired stew. Recipe: Spicy Pork Stew with Hominy and Collard Greens
From seattletimes.com
Estimated Reading Time 3 mins


COLLARDS POTATO - RECIPES | COOKS.COM
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SLOW COOKER PORK, TURNIP AND COLLARD GREEN STEW (MINDFUL EATS)
2010-01-27 So after all that prattle about the pork shoulder, here's the recipe for the slow-cooker stew. It was delicious - I think this is a recipe for two, but I ended up eating the whole thing myself. Slow-Cooked Pork, Turnip and Collard Green Stew. Serves 2. 1 lb. pork shoulder 5-6 small turnips 5 collard greens 2 small parsnips 1 stalk of celery 1 ...
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IKARIA LEMONY PORK BRAISED WITH COLLARDS OR BOK CHOY ...
Lemony pork stewed with collards (lahanides in Greek) is probably the most popular winter recipe on Ikaria, a Sunday and holiday treat that calls for strong wine and company. There are at least three versions of this dish. The first is with fresh pork, preferably bone-in (for more flavor). But the more traditional versions, if you have a family pig and a fireplace over which to smoke it once ...
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PORK AND COLLARDS STEW RECIPES
Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.
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BRAZILIAN PORK AND BEAN STEW (FEIJOADA BRASILEIRA)
2012-12-15 Add beans, crushed garlic cloves, 3 bay leaves, and 8 cups water, and bring to a boil. Lower the heat and simmer, partially covered, until beans are tender, at …
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