Serves: 8
Total Calories: 98

* See note below.
2 pork hock large fresh, split in 2 to 3 pieces each
2 quarts water
1 (1-pound) can tomato whole
2 (1-pound) cans hominy drained
2 onions finely chopped
4 teaspoons salt
Relishes:
Shredded lettuce, chopped radishes, thinly sliced green scallions, shredded carrots, chopped avocado

* 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.

Nutritional Facts:

Serves: 8
Total Calories: 98
Calories from Fat: 10

More Recipes from the Current Calendars Cookbook:
Cabbage Soup
Cauliflower Soup
Cold Cucumber Soup
Crab Meat Bisque
Cream Of Broccoli Soup
Cream Of Carrot Soup
Creme Senegalese
Curried Cheese Soup
Hot Or Cold Summer Soup
Lettuce Soup
Mulligatawny
My Own French Onion Soup
Oyster Pan Roast
Pork & Hominy Soup
Potage Parmentier (onion or leek and potatosoup)
Potato Cheese Soup
Watercress Soup