Chicken and Hominy Soup Recipe

Ingredients
<br>- 4 quarts water
<br>- 3 pounds chicken parts
<br>- 2 pounds pork hocks
<br>- 1 onion, quartered
<br>- 2 3/4 cups white hominy, drained
<br>- 1 cup sliced onion
<br>- 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa, divided
<br>- 1 teaspoon salt
<br>- 1 teaspoon dried oregano
<br>- 1 teaspoon ground cumin
<br>- shredded cabbage (optional)
<br>- Tortillas strips (optional)
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.
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Ingredients
- 4 quarts water
- 3 pounds chicken parts
- 2 pounds pork hocks
- 1 onion, quartered
- 2 3/4 cups white hominy, drained
- 1 cup sliced onion
- 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa, divided
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- shredded cabbage (optional)
- Tortillas strips (optional)

Directions
step 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.
step 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.
step 3: SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.

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