Pazole Sinclair Style

Elaine Sinclair


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

★★★★★ 1 vote
8 - 12
1 Hr
50 Min


2 lb
lean pork cubed
1 can(s)
108 oz teasdale golden hominy
3 Tbsp
gebhardt chili powder or to taste
2 qt
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

How to Make Pazole Sinclair Style


  • 1Cut 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.
  • 2Add 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.
  • 3Slice carrots and celery. Add to soup
    Cook over medium heat until vegetables are tender.
    Add salt and pepper once cooked.
  • 4Dice 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
  • 5Heat 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
  • 6Ladle soup into large soup bowl.
    Top with ingredient from bowls.

    Cilantro and onions may be added as toppings also.


Printable Recipe Card

About Pazole Sinclair Style

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