Pork & Hominy Soup With Tomatillo Salsa
|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.
Prepare Crisp Tortilla Strips and Tomatillo Salsa.
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.