Pork Stew with Hominy and Collard Recipe | @Atkins

Ingredients

• 1/2 tsp, ground Oregano
• 14 1/2 fluid ounces Tap Water
• 2/3 each Bay Leaf
• 1 1/2 pounds Collards
• 3 cups Hominy (White, Canned)
• 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
• 3 pounds Pork Shoulder (Whole)
• 1 tablespoon Vegetable Oil
• 1 large Onion
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 cloves Garlic