We have a cold spell coming through our area. The weather is perfect for this easier version of a classic Mexican dish. This soup is quick, easy, and good for you.
I try to keep hominy in my pantry and ham hocks in my freezer for this favorite soup. If the mood strikes me for Posole, and I am out of ham hacks I let nothing stand in my way, I substitute sliced ham. I cook the soup about 30 minutes less time if I am not using bone-in chicken and ham hacks.
1 1/2 to 2 hrs
2 to 2 1/2 hrs
Recipe adapted from: Ortega Authentic Family-Style Mexican Cooking
- 4 quarts water
- 2 Tablespoons chicken bullion
- 2 1/2 - 3 pounds chicken parts with bone, or 3 - 4 boneless chicken breasts
- 2 pounds ham hocks, or 12 ounces sliced sandwich ham (diced)
- 2 onions, diced
- 2 1/4 cups (2 -15 oz. cans) white hominy, drained
- 1/2 cup to 1 3/4 cups (16 ounce jar) salsa
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Shredded cabbage (optional)
- Tortillas strips (optional)
- PLACE water, bullion, chicken, pork and diced onion in large stockpot; cover. Bring to a boil. Reduce heat to low; cook, covered, for about 1 hour for boneless chicken, or 1 1/2 hours for bone-in chicken and ham hacks.
- ADD hominy, 1/2 cup salsa, oregano and cumin to broth; stir. Bring to a boil. Reduce heat to low; cook, uncovered, for 30 minutes or until flavors are blended. Taste and adjust the spicy heat level, if needed, by adding more salsa.
- If using bone-in chicken and ham hacks cook until meat begins to come off bones. Remove any meat from bones. Discard skin, bones and fat. Return chicken and ham to pot.
- If using boneless chicken and sliced ham, remove chicken from broth; shred or chop meat. Remove any skin and discard. Return chicken to pot.
- SERVE in soup bowls topped with shredded cabbage, and tortilla strips. May top with an extra dollop of salsa.
The Professor's Rating
The Professor gave it 4 stars, saying "that's got some good heat to it.". This is one of his favorites recipes. He likes it hot with the upper level of salsa added.
For information about why hominy is so good for you, follow link to the Jam Scientist's Notebook about Corn and Cornmeal Demystified