It only tastes like it’s been cooking all day.
)cans hominy, drained and rinsed
2(7-oz.
)cans chopped green chiles
1(15.7-oz.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
)jar tomatillo salsa
2(12-oz.)pkg.
Add onion, garlic, smoked paprika, and cumin.
Cook, stirring often, until onion softens slightly, about 4 minutes.
Add broth, tortillas, hominy, chiles, and salsa.
Cover and bring to a boil over high.
Uncover and mash some of the hominy against side of Dutch oven to thicken stew.
Pull pork into bite-size pieces; add to stew with turnip greens.
Cook over high, stirring occasionally, until greens are just tender, about 5 minutes.
