Smoked Ham Hock and Hominy Stew
- 2 tbsp corn oil
- 1 large onion, chopped
- 1 1/2 tsp ground cumin
- 1 tsp dried thyme, crumbled
- 1 bay leaf
- 1/2 tsp dried crushed red pepper
- 2 pounds smoked Llano Seco ham hocks
- 29 oz homemade chicken broth (or natural chicken broth canned equivalent)
- 1 14 1/2 oz can sliced stewed tomatoes
- 3 large garlic cloves, finely chopped
- 2 15 oz cans golden hominy, drained
- 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.