Best Smoked Ham Hock Hominy Stew Recipes

SMOKED HAM HOCK HOMINY STEW

Smoked Ham Hock Hominy Stew image

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 tablespoons corn oil
1 large onion, chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
2 pound smoked ham hocks
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
3 large garlic cloves, finely chopped
2 15-ounce cans golden hominy, drained

Steps:

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.

SMOKED HAM HOCK HOMINY STEW

Smoked Ham Hock Hominy Stew image

Be still, my Southern heart! I am already envisioning this with a pot of greens and a pan of piping hot No-Flour Cornbread (#173017). Recipe from Bon Appetit magazine.

Provided by Pinay0618

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons corn oil
1 large onion, chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dry crushed red pepper
2 lbs smoked ham hocks
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can sliced stewed tomatoes
3 large garlic cloves, finely chopped
2 (15 ounce) cans yellow hominy, drained

Steps:

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.

Nutrition Facts : Calories 499.4, Fat 19.8, SaturatedFat 6.1, Cholesterol 139, Sodium 1013.6, Carbohydrate 28.9, Fiber 4.9, Sugar 4.2, Protein 48.9

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