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.

Recipe Ingredients:

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)

Cooking Directions:

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.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.