|Pork hocks||2 , split in two or three pieces each|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Water||1 Cup (16 tbs)|
|Stewing chicken||1 , cut in serving pieces|
|Pork loin||1 Pound, cut in 1 inch chunks (Boneless)|
|Canned hominy/Canned garbanzos||2 Cup (32 tbs)|
|Sliced radishes||1 Cup (16 tbs) (Crisp)|
|Shredded cabbage||1 Cup (16 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Lime wedges/Lemon wedges||2|
Put split pork hocks, onion, and garlic into a kettle, cover with water, and cook until almost tender (about 3 hours).
Add chicken and pork loin and cook 45 minutes, or until chicken is almost tender.
Add hominy, salt, and pepper.
Cook about 15 minutes, or until all meat is tender.
Remove pork hocks and chicken from soup.
Remove meat from bones and return meat to soup.
Serve in large soup bowls.
Accompany with a relish tray offering the radishes, cabbage, lettuce, green onions, and lime or lemon wedges as garnishes.