|Fresh pork hocks||2 Large, split in 2 or 3 pieces each 2 quarts water|
|Solid pack tomatoes||1 Pound (1 Can)|
|Canned hominy||2 Pound, drained (Two 1 Pound Cans)|
|Onions||2 Medium, finely chopped|
|Chopped fresh vegetables||1⁄2 Cup (8 tbs)|
|Cheese||1⁄2 Cup (8 tbs)|
|Limes||2 , cut into wedges|
Put the pork hocks into a large kettle with the water, tomatoes, hominy, onions, and salt.
Simmer for 2 to 3 hours, or until the meat begins to come away from the bones.
Remove pork hocks from soup; cool both meat and soup.
Remove meat from the hocks, discarding fat and bones; cut the meat into small pieces.
When the soup is cold, skim off the fat.