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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I found this recipe in a Sunset cookbook. Ingredients:
3 lbs ham hocks |
2 lbs chicken legs-thighs |
4 cups chicken broth |
2 tablespoons dried oregano |
1 tablespoon cumin seed |
4 cups hominy |
1 onion, quartered |
Directions:
1. Cook first 4 ingredients together with onion until tender.
2. Remove from broth let cool then debone and skin chicken and ham hocks shred the meat.
3. Strain broth into another pan making sure the cumin seeds are all removed.
4. Add meat and hominy to broth and simmer about 20 minutes.
5. Serve with tortilla strips and sour cream and cheese on top.
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