Cook ham hocks, shank or both in water for a number of hours to get a smoky, salty broth.
Take out the meat, strain brown for impurities and cut up the meat. I also add the extra pork, like cooked diced pork chops into the broth. They can be cooked in the broth, too.
Double this broth with low sodium chicken broth.
Cook the beans in a pressure cooker and add the pork broth (I love pressure cookers). Otherwise, you can use canned white beans.
Sauté a whole, chopped white onion in a pan and return it to the broth with meat and beans.
Add the hominy. We use our own and that makes this special. Otherwise, you can use canned hominy. Add salt and black pepper to taste.
Note: Hominy is made by cooking dry field type corn in a lye or basic solution. We generally do this using hardwood ash for lye and an outdoor fire. It can also be done on the stove top using cal, also known as pickling lime.
Additional notes: I also like to add winter squash that I have dehydrated earlier in the fall. Then, you have all three sisters in this rich bone broth.