Pork & Hominy Soup
|Roasted sweet red peppers/1 1/2 cups seeded and diced red bell pepper||7 1⁄2 Ounce, diced (1 Jar)|
|Canned golden hominy||29 Ounce, drained (1 Large Can)|
|Chicken pieces||1 Pound (Bony Wings / Backs / Necks)|
|Oregano leaves||1 Teaspoon|
|Thinly sliced green onion||1 1⁄2 Cup (24 tbs) (Including Some Tops)|
|Cumin seed||1⁄2 Teaspoon|
|Thinly shredded iceberg lettuce||2 Cup (32 tbs)|
|Canned chicken broth||94 Ounce (2 Large Cans, 47 Ounce Each, Regular Strength)|
|Onions||2 Medium, cut into pieces|
|Limes||3 , cut into wedges|
|Cream cheese||6 Ounce, diced (2 Small Packages, 3 Ounce Each))|
|Ham hocks||3 Pound|
|Corn tortillas||6 , cut into strips and fried|
|Tomato salsa||1⁄2 Cup (8 tbs) (Fresh, Adjust Quantity As Needed)|
In an 8-quart kettle, combine broth, ham, chicken, onion, oregano, and cumin.
Cover and bring to a boil, then reduce heat and simmer gently for 1 hour.
Pour broth through a wire strainer and return to kettle.
Cover and chill stock.
Discard skin and bones from ham; wrap and chill meat.
Also discard chicken and vegetables.
Lift off solidified fat, return ham to stock, add hominy; cover and simmer gently for 30 minutes.