Hominy is corn that has been soaked in a bath of lye to remove the outer skin. It is used a lot in Mexican, and Southern foods. This soup is fast and easy to make.
1 Tablespoon cooking oil. ( I prefer Canola oil )
1 large onion, chopped
3 cloves garlic, sliced thin
1 bell pepper, cut into ½ inch strips . Seeds and veins removed
1½ teaspoons chili powder
2 smoked ham hocks
8 cups water
1½ teaspoons soup base, Chicken or Vegetable
¼ teaspoon salt
¼ teaspoon white ground pepper
2 cans ( 1 lb. 11 oz. ) whole tomatoes, smashed by hand
2 cans ( 15 oz. each ) white or yellow hominy, drained
1 slice deli ham ½inch thick, diced into ½" chunks
1 lime, cutin 4 wedges, for serving
In a 12" Dutch oven over 12 charcoals, heat oil. Add onion and garlic, and cook until tender, stirring, about 5 minutes. Add bell peppers and cook about 5 minutes. Stir in chili powder. Add ham hocks, water, soup base, and salt and pepper, and bring to a boil. Remove 2 or 3 charcoals to reduce heat to a simmer, cover and place the charcoals you removed from under oven and place on lid. let simmer for1½ hours. ( Start a new set of charcoals after 45 minutes and replace all charcoals after 1 hour.) Remove lid and add tomatoes and hominy and cook 30 minutes.Stir in and cook ham to heat through. Remove ham hocks and discard. Serve with lime wedges.
Most ham hocks have very little meat. If you like you can pick out what little there is and add it to the soup.