Total Calories: 98
* This soup originated in Mexico and is traditionally served with an assortment of vegetable relishes sprinkled over each individual serving of steaming hot soup. Cubes of cream cheese or shredded Monterey Jack cheese, lime wedges, chopped hot chiies, horseradish and Tabasco® pepper sauce are fine accompaniments. Serve with corn tortillas or hot corn sticks for fine cold weather fare. Put the pork hocks in a large kettle with water, tomatoes, hominy, onions and salt. Simmer for 2 to 3 hours until meat begins to come away from the bones. Remove pork hocks from the kettle. Cool soup and meat. Remove meat from hocks, discarding fat and bones. Cut meat into small pieces. Skim fat from soup. Just before serving, add meat to soup and heat, adding salt if needed. Top with assortment of vegetable relishes.
This Pork & Hominy Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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