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Chicken and Hominy Soup recipe

Chicken and Hominy Soup.

Reminiscent of the famous New Mexico Posolethis soup is seasoned with pork hocks and thick and chunky salsa.Tender kernels of hominy and sliced cabbage make this soup ameal.

Recipe: Chicken and HominySoup

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)

  • Place water, chicken, pork hocks and quarteredonion in large stockpot; cover. Bring to a boil. Reduce heatto low; cook, partially covered, for 1 1/2 hours or until meatbegins to come off bones. Remove chicken and pork hocks frombroth. 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 cupsalsa, salt, oregano and cumin to broth; stir. Bring to a boil.Reduce heat to low; cook, uncovered, for 25 to 30 minutes oruntil flavors are blended.
  • Serve in soup bowls topped with cabbage,remaining salsa and tortilla strips.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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