Ingredients
Method
- The night before, soak the dried hominy and the cecina separately in plenty of water.
- The next day, discard the soaking water and rinse both thoroughly.
- Place the hominy and cecina in a large pot (preferably cast iron) with the 3 liters of stock.
- Add the coarse salt and bring to a boil. Cook over medium heat for more than 2 hours, until the hominy begins to soften.
- Add the pumpkin (in chunks), chopped onions, green onions, and sliced cabbage.
- Cover and simmer over low heat, stirring occasionally. Continue cooking until all ingredients are tender and the soup thickens to a hearty, creamy consistency.
- Adjust salt if needed and serve hot.
