- Serving Size: 5
- Preparation Time: 2-3 hours
- Total Cooking time: 3 hours
Please feel free to add to or change this recipe to fit your taste!
|2-3||ribs celery, chopped|
|1 1/2||tsp||ground cumin|
|1||tsp||dried thyme, crumbled|
|1||Ham Bone with some ham still on it! or 2 pounds smoked ham hocks|
|1 or 2||14 1/2-ounce||cans chicken broth (if you like it thicker, use 1 can)|
|1||14 1/2-ounce||can sliced stewed tomatoes|
|3||large||garlic cloves, finely chopped|
|2||15 ounce||cans hominy, drained|
In a large pot or dutch oven heat oil over med-high heat. Add vegetables, cumin, thyme, bay leaf and dried red pepper and saute for about 5 minutes Add hambone (or ham hocks), broth, tomatoes and garlic. Simmer for 2-3 hours.
Transfer ham 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.
Serve with corn bread & green salad!