This is a soup but it's really a main-dish meal. Originally made with a pig's heat or pig's feet, this delicious soup is made with a lean cut of pork.

Mexican Pork, Chicken and Hominy Soup (Pozole) - Easy Mexican Recipe For Mexican Starter Course

• 1 1/2 lbs boneless pork loin (cut into cubes)
• 6 chicken thighs
• 6 cups chicken stock
• 1 whole head garlic (peeled)
• 1 large onion (chopped)
• 1 tsp salt (more if necessary)
• 1 tsp black pepper
• 1 can white hominy (drained)
  
  Garnish Ingredients:
  
• 3 chile serranos or dried red chilies (crumbled)
• 8 radishes (sliced thin)
• 12 lime wedges
• 1 head iceberg lettuce (chopped)
• 1/2 cup onion (chopped)
• 2 tbsp dried oregano

For easier eating at the table, remove the skin and bones from teh chicken and cut it into bite-sized pieces. Return to borth before adding hominy.

Hominy or nixtamal (samp) is dried maize (corn) kernels which have been treated with an alkali. You can find this product at any good Mexican grocery store.

• In a soup pot, place pork with chicken stock, garlic, onion, salt & pepper
• Bring to a boil
• Cook for 15 mins, get rid of scum
• Add chicken pieces to stock, continue to cook for another 30 to 45 mins
• Add hominy, bring to a boil again
• Reduce heat, simmer for 15 mins
• Taste and adjust to seasoning, salf if necessary
• Serve in deep bowls with garnishes added

Image of Hominy Cans

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