Prep: 20 Mins Cook: 120 Mins
Reminiscent of the famous New Mexico Posole this Chicken and Hominy Soup is seasoned with pork hocks and thick and chunky salsa. Tender kernels of hominy and sliced cabbage make this soup a meal.
Chicken and Hominy Soup
Ingredients
- 4 qrts. water
- 2 1/2 lbs. to 3 chicken parts
- 2 lbs. pork hocks
- 1 onion, quartered
- 2 3/4 cups white hominy, (two 15-oz.cans) drained
- 1 cup diced onion
- 1 3/4 cup ORTEGA Salsa - Thick & Chunky (Medium), (16-ounce jar), divided
- 1 teaspoon salt
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 2 cups shredded cabbage, (optional)
- 1 bag tortillas strips, (optional)
Directions
PLACE water, chicken, pork hocks and quartered onion in large stockpot; cover. Bring to a boil. Reduce heat to low; cook, partially covered, for 1 1/2 hours or until meat begins to come off bones. Remove chicken and pork hocks from broth. Remove any meat from bones. Discard skin, bones and fat; chop meat. Refrigerate broth for 1 hour or until fat is solidified. Strain broth into large saucepan through fine mesh strainer.
ADD meat, hominy, sliced onion, 1/2 cup salsa, salt, oregano and cumin to broth; stir. Bring to a boil. Reduce heat to low; cook, uncovered, for 25 to 30 minutes or until flavors are blended.
SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.
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ADD meat, hominy, sliced onion, 1/2 cup salsa, salt, oregano and cumin to broth; stir. Bring to a boil. Reduce heat to low; cook, uncovered, for 25 to 30 minutes or until flavors are blended.
SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.
