Hominy Soup
1/2 lb salt pork, sliced about 1/4 thick
1 med yellow onion, pealed and sliced thin
2 can hominy, drained (1 lb 13 oz)
1 qt buttermilk
1/2 t salt
1/4 t ground pepper
Render the salt pork thoroughly in a large, heavy kettle. Drain off the drippings. Add onion to the kettle and saute slowly until golden and transparent. Mix in the hominy and heat gently,
stirring for about 5 minutes. Add buttermilk, salt, and pepper and heat very slowly (do not allow to simmer) for about 5 minutes. This soup should be served warm, not hot.
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