Look for thick, juicy, ham shanks, such as these.

UPDATE: I just made this last night and made the following additions which I loved: I added 1/2 teaspoon of smoked paprika and, in place of one can of yellow hominy, I added 1/2 can white hominy and 1/2 can black beans. Gorgeous! I topped each bowl with a dollop of sour cream and shaved cheddar cheese.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons ground cumin or freshly-ground cumin seeds (I grind my own)
  
• 1 1/2 teaspoon dried thyme leaves, crumbled
• 1-2 bay leaves, depending on size and freshness
  
• 1/2 teaspoon dried, crushed red-pepper flakes-or to taste
  
• 1.5 to 2 pounds smoked ham shanks
• 6-8 cups canned chicken broth
• 1, 14 1/2-ounce can sliced stewed tomatoes with juice
  
• 3-4 large garlic cloves, finely chopped
• 2, 15-ounce cans golden hominy, drained and rinsed
  

Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and red-pepper flakes. Sauté 5 minutes. Add ham shanks, broth, tomatoes and garlic. The tomato slices will break down as they cook. Bring to a simmer. Cover and cook until shanks are tender, at least 1 1/2 hours, but longer is even better. I go for an entire afternoon.

Carefully remove ham shanks and place on a cutting board. Remove meat and cut into bite-sized pieces. Discard fat and bones. Return meat to pot. Add drained-and-rinsed hominy and simmer until hominy is just tender, about 15-30 minutes. Ladle into deep bowls and serve. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.)

NOTES: Because ham can be salty, use broth, hominy, and tomatoes that are low in sodium compared to other brands. I crush the cumin seeds in a mortar and pestle.

I'm a firm believer that all homemade soups should be shared. Ladle into a jar and give to a neighbor or friend, especially a senior. Peace, love and joy through homemade cooking.