Ham Hock-Hominy Soup
Serves: 4
  • 1 large ham hock
  • 1 quart chicken broth
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 teaspoons ground cumin
  • 1 teaspoon thyme leaves
  • ½ teaspoon hot red pepper flakes
  • 2 cans (15 to 16 ounces each) yellow or white hominy, drained
  • 1 can petite diced tomatoes
  • ¼ cup chopped fresh cilantro
  1. 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.
  2. Heat oil over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add cumin, thyme, and pepper flakes; continue to cook until fragrant, a minute or so longer. Add hominy, tomatoes, broth, and ham; bring to a boil. Reduce heat to medium low and continue to simmer, partially covered until flavors deepen, 20 to 30 minutes. Stir in cilantro and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/uncategorized/ham-hock-hominy-soup/