This was going to be a version of green chile and cabbage dish Sherry loves so much. But I didn’t bother to look up the recipe, and just winged it. This is what happened.
I don’t have a slow cooker big enough to hold it all, but I bet it would be a natural for those so inclined.
1/2 head cabbage; cut into bite-size pieces
1 bunch collard greens; washed, stripped, and torn in to pieces
4 cloves garlic; minced
1 onion; chopped
4 cans (14.5 oz) tomatoes with juice
1 poblano; roasted, skinned, and cleaned
1 lb. fresh mushrooms; sliced
1 jalapeno, seeded and chopped
6 small potatoes; diced
8 medium carrots; sliced
3 stalks celery; sliced
2 bell peppers (one yellow pepper and one red; cleaned and chopped)
2-3 pounds smoked pork neck bone
Worcestershire sauce (Healthy splash)
Louisiana Hot Sauce (I use Crystal – a few dashes)
black pepper (1 teaspoon or a bit more)
chili powder (maybe 1 T or a bit more)
29 ounce can of hominy; drained and rinsed
3 – 4 bay leaves
Set the hominy aside while cooking the vegetables, bay leaf, and the pork slowly in a covered dutch oven. Add water if needed to prevent scorching. (The vegetables will release quite a bit of water as they cook down.) Season with the Worcestershire and hot sauce, and powdered seasonings.
When all has cooked to the desired tenderness, add the hominy and cilantro. Correct the seasoning if needed. I remove the pork and debone it.
Continue simmering gently for 20-40 minutes. Add the meat back to the pot 10 minutes or so before serving.
Serve with good hot sauces on the table (I favor Sriracha.), grated cheese, chopped cabbage, onion, corn or flour tortillas, and sliced avocado.