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PORK STEW WITH HOMINY AND COLLARDS

Servings: 6
Prep time: 0:25:00
Bake/Cook time: 6:00:00

Calories: 536
Fat: 25 grams
Protein: 46 grams
Carbohydrates: 28 grams
Fiber: 7 grams
Net Carbs: 21 grams
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
3 pounds lean pork shoulder, trimmed and cut into 3/4-inch
cubes
1 tablespoon vegetable oil
1 1/2 pounds collard greens, trimmed of stems and chopped
(9 cups)
1 large onion, diced (1 cup)
1 small bay leaf
4 garlic cloves, coarsely chopped (2 teaspoons)
1 (29-ounce) can hominy, drained, or 1 cup dried yellow
hominy, quick-soaked per package instructions
1 (14 1/2-ounce) can lower sodium chicken broth, plus 1 can
water
Hot pepper vinegar (optional)
1. Combine salt, pepper and oregano in a large bowl. Add
pork and toss to coat.
2. Heat oil in a large skillet over medium-high heat. Add
pork and brown on all sides, 5 to 7 minutes.
3. Layer one-third of the greens, half of the 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 is tender,
about 6 hours on low. Serve with vinegar, if using.
Although collards are the greens of choice in the south, kale will
work just as well. The real secret to this dish is a bottle of
vinegar seasoned with garlic and hot peppersjust splash on a
few drops to heighten the flavors.

Atkins - Pork Stew with Hominy and Collards

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