Hominy And Ham Soup Recipe 55

PORK AND HOMINY SOUP

Steps:

• In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
• To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.

SOUTHWESTERN HOMINY

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

POTATO HOMINY SOUP

Steps:

• Heat the oil in a medium-sized pot, and saute onion and garlic for 3 minutes.
• Add the cumin, stir well, then add the potatoes and green chilies.
• Cook over medium heat, stirring occasionally, another 5 minutes.
• Add the vegetable broth and hominy.
• Simmer the soup, covered, over low heat for 45 minutes.
• Stir in the cilantro and serve hot.

HAM-AND-BEAN SOUP RECIPE

Steps:

• Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

HAM 'N' HOMINY SALAD

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. In a small bowl, combine the water, vinegar and sugar. Whisk into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the remaining ingredients. Serve warm or cold.

SMOKED HAM HOCK HOMINY STEW

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
• Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

SMOKED HAM HOCK HOMINY STEW

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
• Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

HOMINY AND HAM SOUP RECIPE - (5/5)

Steps:

• In a large dutch oven or heavy pot, heat oil. Add onion and garlic, and cook; stirring often, until tender, about 5 minutes. Add bell pepper and cook until almost tender, about 5 minutes. Stir in ancho powder. Add ham hocks, water and salt, bring to a boil over hight heat. Reduce to simmer, cover and cook 1 1/2 hours. Discard bones. Add tomatoes and hominy, and cook uncovered for 30 minutes. Stir in ham and cook to heat through. Serve with lime wedges.