Chicken and Hominy Soup
This hearty and comforting stew is a classic Mexican dish. In fact, in certain regions of Mexico, one day each week is “posole day.” Shops and businesses close early and villagers congregate at makeshift communal eating areas to eat steaming posole out
4 quarts water
2 1/2 - 3 lbs chicken parts
2 lbs pork hocks
2 3/4 cups white hominy (two 15-ounce cans)
1 cup sliced onion (1 small)
1 3/4 cups ORTEGA® Thick & Chunky Salsa (16-ounce jar)
1 tsp salt
1 tsp dried oregano
1 tsp ground cumin
Shredded cabbage (optional)
Tortillas strips (optional)
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.
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.
SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.