Pazole Sinclair Style

Elaine Sinclair

By
@easinclair

This is a recipe that my family and friends cannot get enough of. Easy to make and delicious. Great meal on cold winter days.


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Comments:

Serves:

8 - 12

Prep:

1 Hr

Cook:

50 Min

Ingredients

2 lb
lean pork cubed
1 can(s)
108 oz teasdale golden hominy
3 Tbsp
gebhardt chili powder or to taste
2 qt
water
2 c
carrots sliced
2 c
celery sliced
1 small
cabbage shredded
1 bunch
radishes diced
8 small
yellow corn tortillas
1 1/2 c
medium cheddar cheese grated
1 1/2 c
chihuahua cheese shredded
2 large
ripe avocados sliced
1 1/2 tsp
salt or to taste
3/4 tsp
pepper or to taste
1 bottle
cooking oil

Directions Step-By-Step

1
Cut lean pork into bite sized pieces.
Heat 1 tablespoon oil in large soup pot.
Add pork and fry until all liquid is absorbed and meat browns.
2
Add entire can of hominy, water, then chili powder.
Bring to boil and then reduce heat to low and simmer for 30 minutes in covered pot.
3
Slice carrots and celery. Add to soup
Cook over medium heat until vegetables are tender.
Add salt and pepper once cooked.
4
Dice radishes and set aside in a small serving bowl.
Shred cabbage and set aside in serving bowl.
Grate cheeses and set aside in serving bowls
Slice avocado and set aside in serving bowl
5
Heat 1 cup of oil in medium sized frying pan.
Cut corn tortillas in half and then slice in 3/4 inch slices.
Fry tortillas till crisp. Drain and salt on paper towels
6
Ladle soup into large soup bowl.
Top with ingredient from bowls.

Cilantro and onions may be added as toppings also.

Enjoy

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy