2 cans (15 to 16 ounces each) yellow or white hominy, drained
1 can petite diced tomatoes
¼ cup chopped fresh cilantro
Instructions
Bring hock, broth, and 2 cups of water to boil in a soup kettle over medium-high heat. Reduce heat to medium-low and continue to simmer, partially covered, until hock is tender, about 1½ hours. Remove hock from broth. When cool enough to handle remove meat from bone and pull into small pieces; discard bones. Set broth and meat aside. You should have about 1 quart of rich broth. If not, add enough water to equal 1 quart.