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


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.


About this Recipe

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