|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.
Serving size: Complete recipe
Calories 9973 Calories from Fat 5703
% Daily Value*
Total Fat 632 g972.9%
Saturated Fat 207.8 g1038.9%
Trans Fat 0.3 g
Cholesterol 3082.3 mg1027.4%
Sodium 9318.7 mg388.3%
Total Carbohydrates 89 g29.6%
Dietary Fiber 20.4 g81.8%
Sugars 24.3 g
Protein 923 g1845.2%
Vitamin A 467.4% Vitamin C 287.3%
Calcium 62.8% Iron 232.4%
*Based on a 2000 Calorie diet