Serve this thick and hearty braised pork stew with a hefty wedge of your favorite cornbread.
Braised Pork with Greens and Beans
2015-01-28 00:26:57
Yield: approximately 8 servings
Ingredients
- 2 tablespoons canola oil
- 5 pounds boneless country-style pork ribs
- 2 tablespoons kosher salt
- 1 tablespoon ground ancho chili powder
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 (15.5-ounce) cans navy beans, drained and rinsed
- 2 (15.5-ounce) cans great northern beans, drained and rinsed
- 2 tablespoons firmly packed dark brown sugar
- 3 cups chicken broth
- 8 cups chopped collard greens, loosely packed
Instructions
- Preheat oven to 325°.
- In a large cast-iron Dutch oven, heat canola oil over medium-high heat. Sprinkle ribs with salt and chili powder. Cook in batches until browned, approximately 4 minutes per side. Set aside.
- Add onion, celery, and carrot to pan, stirring frequently, until softened, approximately 3 minutes. Add tomato, beans, and brown sugar, stirring occasionally, until mixture comes to a boil. Stir in broth and greens. Return ribs to pan. Bring to a boil; remove from heat.
- Cover, and bake until tender, approximately 4 hours and 30 minutes. Shred meat before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
