Recipe

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• 3 lbs ham hocks
• 2 lbs chicken legs-thighs
• 4 cups chicken broth
• 2 tbsp dried oregano
• 1 tbsp cumin seed
• 4 cups hominy
• 1 onion, quartered

• 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.