Prep Time:
30 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs
Ingredients
-
4 quarts water
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3 pounds chicken parts
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2 pounds pork hocks
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1 onion, quartered
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2 3/4 cups white hominy, drained
-
1 cup sliced onion
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1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa, divided
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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shredded cabbage (optional)
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Tortillas strips (optional)
Directions
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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.
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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.
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SERVE in soup bowls topped with cabbage, remaining salsa and tortilla strips.
Nutritional Information
Amount Per Serving Calories:
570
| Total Fat:
32.6g
| Cholesterol:
159mg
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