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Ham and hominy soup

Ham and Hominy Soup Recipe

Looking for a new twist on ham soup? Our ham soup recipe features smoked ham hocks, canned white hominy, tomatoes, green pepper and onion with a little ancho chili powder for spicy flair. Packed with protein and low in calories, this delightfully different ham hock soup is a satisfying and healthy way to spice up your winter dinners.

Yield: 6 servings
Nutrition facts: Per serving: 227 calories, 9.5 g fat, 20 g carbohydrates (3.4 g fiber), 18 g protein, 1,084 mg sodium

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1 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, thinly sliced
1 green bell pepper, cut into ½-in. pieces
1½ tsp. ancho chili powder
2 smoked ham hocks (1½ lb. total), skin removed, or a ham bone from a baked ham
8 cups water
¾ tsp. salt
2 cups chopped fresh or canned tomatoes
2 cans (15 oz. each) white hominy, drained
¾ lb. baked ham, cut into ½-in. chunks (2 cups)
1 lime, cut into wedges, for serving


  1. In a large Dutch oven or heavy pot, heat oil. Add onion and garlic, and cook, stirring often, until tender, about 7 minutes.
  2. Add bell pepper and cook until almost tender, about 5 minutes.
  3. Stir in ancho powder. Add ham hocks, water and salt, and bring to a boil over high heat. Reduce to a simmer, cover and cook for 1½ hours. Discard bones.
  4. Add tomatoes and hominy, and cook, uncovered, for 30 minutes. Stir in ham and cook to heat through. Serve with lime wedges.