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Pork & Hominy Soup With Tomatillo Salsa

Mexican.Chef's picture
  Canned regular strength chicken broth 28 Ounce (2 Large Cans)
  Ham hocks 3 Pound (Meaty)
  Chicken legs with thighs 2 Pound
  Dried oregano leaves 1 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Onions 2 Large, cut in to chunks
  Tortilla strips 1 Cup (16 tbs) (Crisp)
  Tomatillo salsa/Purchased green chili salsa 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Canned yellow hominy 15 Ounce, drained (1 Large Can)

In a 6- to 8-quart pan, combine broth, ham, chicken, oregano, cumin, and onions.
Bring to a boil over high heat; reduce heat, cover, and simmer until meat is tender when pierced (about 2 hours).
Lift out meat and set aside.
Pour broth through a wire strainer and return to pan.
When ham and chicken are cool enough to handle, discard skin, bones, and fat; tear meat into chunks and return to broth.
Discard onions.
Prepare Crisp Tortilla Strips and Tomatillo Salsa.
Set aside.
Skim and discard fat from liquid; bring broth to a simmer.
Stir in hominy; cover and cook for 30 minutes.
Serve hot; offer garnishes, salsa, and tortilla strips to add to individual servings.

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