Chicken and Hominy Soup
Reminiscent of the famous New Mexico Posole this soup is seasoned with pork hocks and salsa. Tender kernels of hominy and sliced cabbage make this soup a meal.
4 quarts water
2 1/2 pounds to 3 chicken parts
2 pounds pork hocks
1 onion, quartered
2 (15-ounce) hominy cans, drained
1 cup diced onion
1 3/4 cups ORTEGA Salsa - Thick & Chunky - divided use
1 teaspoon salt
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 cups shredded cabbage (optional)
1 bag tortillas strips (optional)
- 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.
Makes 12 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.