Braised Pork with Greens and Beans

Serve this thick and hearty braised pork stew with a hefty wedge of your favorite cornbread.

Braised Pork with Greens and Beans
Yield: approximately 8 servings
Write a review
  1. 2 tablespoons canola oil
  2. 5 pounds boneless country-style pork ribs
  3. 2 tablespoons kosher salt
  4. 1 tablespoon ground ancho chili powder
  5. 2 cups chopped yellow onion
  6. 1 cup chopped celery
  7. 1 cup chopped carrot
  8. 1 (28-ounce) can fire-roasted crushed tomatoes
  9. 2 (15.5-ounce) cans navy beans, drained and rinsed
  10. 2 (15.5-ounce) cans great northern beans, drained and rinsed
  11. 2 tablespoons firmly packed dark brown sugar
  12. 3 cups chicken broth
  13. 8 cups chopped collard greens, loosely packed
  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. Cover, and bake until tender, approximately 4 hours and 30 minutes. Shred meat before serving.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.