• 12servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 quarts water

  2. 2 1/2 pounds to 3 chicken parts

  3. 2 pounds pork hocks

  4. 1 onion, quartered

  5. 2 3/4 cups white hominy, (two 15-ounce.cans) drained

  6. 1 cup diced onion

  7. 1 3/4 cups thick and chunky salsa - divided use

  8. 1 teaspoon salt

  9. 1 teaspoon dried oregano, crushed

  10. 1 teaspoon ground cumin

  11. 2 cups shredded cabbage,

  12. 1 bag tortillas strips,

Instructions Jump to Ingredients ↑

  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.


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