>Recipes
Pozole Mexican Style Soup
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:20
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Ingredients
8 oz Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw 1 tbls Oil, vegetable corn, salad or cooking 1 large Onions, raw 4 clove Garlic, raw 15 oz Hominy, canned, white 15 oz Tomato products, canned, sauce 1 3/4 cup Soup, chicken broth, canned, prepared with equal volume water, commercial 2 tbls Spices, chili powder 1 tsp Spices, oregano, ground 1/4 cup Cilantro 1/4 cup Onions, spring or scallions (includes tops and bulb), raw 1/4 lb Radishes, raw 1/4 med Cabbage, raw 1 med Lemons, raw, without peel
Directions
1. In dutch oven heat oil over medium high heat. Cook and stir onion and garlic until tender, but not browned.
2. Add pork; cook and stir for 2 to 3 minutes or until browned. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to boil; reduce heat. Cover and simmer 10 minutes or until pork is tender, stir occasionally.
3. Spoon the Pozole into individual bowls.
4. Garnish with cilantro, green onions, radishes and cabbage. Sprinkle with lemon juice on top.
5. Serve with warm tortillas.
2. Add pork; cook and stir for 2 to 3 minutes or until browned. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to boil; reduce heat. Cover and simmer 10 minutes or until pork is tender, stir occasionally.
3. Spoon the Pozole into individual bowls.
4. Garnish with cilantro, green onions, radishes and cabbage. Sprinkle with lemon juice on top.
5. Serve with warm tortillas.
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