pazole sinclair style

(1 rating)
Recipe by
Elaine Sinclair
Norwalk, CA

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

  • 2 lb
    lean pork cubed
  • 1 can
    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 sm
    cabbage shredded
  • 1 bunch
    radishes diced
  • 8 sm
    yellow corn tortillas
  • 1 1/2 c
    medium cheddar cheese grated
  • 1 1/2 c
    chihuahua cheese shredded
  • 2 lg
    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

  • 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

Categories & Tags for Pazole Sinclair Style:

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