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Pork & Hominy Soup With Tomatillo Salsa Recipe
|Canned regular strength chicken broth||28 Ounce (2 Large Cans)|
|Ham hocks||3 Pound (Meaty)|
|Chicken legs with thighs||2 Pound|
|Dried oregano leaves||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Onions||2 Large, cut in to chunks|
|Tortilla strips||1 Cup (16 tbs) (Crisp)|
|Tomatillo salsa/Purchased green chili salsa||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Canned yellow hominy||15 Ounce, drained (1 Large Can)|
Serving size: Complete recipe
Calories 5711 Calories from Fat 3125
% Daily Value*
Total Fat 347 g533.9%
Saturated Fat 100.7 g503.3%
Trans Fat 0 g
Cholesterol 1566.7 mg
Sodium 5550.8 mg231.3%
Total Carbohydrates 183 g61%
Dietary Fiber 19.2 g76.7%
Sugars 44.6 g
Protein 441 g881.4%
Vitamin A 37.5% Vitamin C 188.7%
Calcium 44.1% Iron 52.5%
*Based on a 2000 Calorie diet
Bring to a boil over high heat; reduce heat, cover, and simmer until meat is tender when pierced (about 2 hours).
Lift out meat and set aside.
Pour broth through a wire strainer and return to pan.
When ham and chicken are cool enough to handle, discard skin, bones, and fat; tear meat into chunks and return to broth.
Prepare Crisp Tortilla Strips and Tomatillo Salsa.
Skim and discard fat from liquid; bring broth to a simmer.
Stir in hominy; cover and cook for 30 minutes.
Serve hot; offer garnishes, salsa, and tortilla strips to add to individual servings.