Reminiscent of the famous New Mexico Posole this 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

4 quarts water
2 1/2 pounds to 3 chicken parts
2 pounds pork hocks
1 onion, quartered
2 3/4 cups white hominy, (two 15-ounce.cans) drained
1 cup diced onion
1 3/4 cups thick and chunky salsa - divided use
1 teaspoon salt
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 cups shredded cabbage, (optional)
1 bag tortillas strips, (optional)

1. 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.
2. 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.
3. Serve in soup bowls topped with cabbage, remaining salsa and tortilla strips.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.