pazole sinclair style
(1 rating)
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 rating)
yield
8 - 12
prep time
1 Hr
cook time
50 Min
Ingredients For pazole sinclair style
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2 lblean pork cubed
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1 can108 oz teasdale golden hominy
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3 Tbspgebhardt chili powder or to taste
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2 qtwater
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2 ccarrots sliced
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2 ccelery sliced
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1 smcabbage shredded
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1 bunchradishes diced
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8 smyellow corn tortillas
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1 1/2 cmedium cheddar cheese grated
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1 1/2 cchihuahua cheese shredded
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2 lgripe avocados sliced
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1 1/2 tspsalt or to taste
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3/4 tsppepper or to taste
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1 bottlecooking oil
How To Make pazole sinclair style
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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.
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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.
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3Slice carrots and celery. Add to soup Cook over medium heat until vegetables are tender. Add salt and pepper once cooked.
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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
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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
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6Ladle soup into large soup bowl. Top with ingredient from bowls. Cilantro and onions may be added as toppings also. Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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