Pork-and-Greens Stew

Ingredients

• 24 oz oktoberfest beer 
• 21.5 oz condensed chicken broth undiluted canned
• 15 oz hominy white rinsed drained canned
• 1 teaspoon pepper 
• 3.5 lb pork shoulder roast boneless trimmed
• 1 teaspoon salt 
• 1 large onion sweet chopped
• 16 oz turnip greens frozen thawed chopped

Equipment

• dutch oven

Directions

1. Cut pork into 3-inch pieces; sprinkle evenly with salt and pepper, and place in a large Dutch oven. Stir in beer, broth, and onion. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 1 1/2 to 2 hours or until pork shreds easily with a fork.
2. Remove pork, and shred with 2 forks. Skim fat from surface of broth in Dutch oven.
3. Return pork to Dutch oven, and stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender.
4. Note: For testing purposes only, we used Saint Arnold Oktoberfest beer.
5. Kitchen Express Pork-and-Greens Stew: Omit salt. Substitute 2 (17-oz.) packages fully cooked pork roast au jus for pork shoulder roast. Rinse pork roast, and shred.
6. Combine pork, pepper, beer, broth, and onion in Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender. Note: For testing purposes only, we used Hormel Pork Roast Au Jus.