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Pork & Hominy Soup

Mexican.Chef's picture
  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.

Recipe Summary

Side Dish

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