"This is a great Mexican soup. I serve this as a main dish with warm tortillas and a green salad. If you like, you can also add a side of Spanish rice. This is my family's favorite." Recipe submitted by Vicky Scoggins from Holtville, California.
3 boneless pork chops, cut into cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (15-ounce) can hominy, drained
1 (15-ounce) can tomato sauce
1 3/4 cups chicken broth - divided use
2 tablespoons chili powder
1 teaspoon crushed dried oregano
2 tablespoons all-purpose flour
- In Dutch oven heat oil over medium high heat. Cook and stir onion and garlic until tender, but not browned. Add pork; cook and stir for 2 to 3 minutes or until browned. Stir in hominy, tomato sauce, 1 1/2 cups broth, chili powder and oregano. Bring to boil; reduce heat. Cover and simmer 10 minutes or until pork is tender, stir occasionally.
- Combine remaining broth and flour and add to mixture. Cook over medium heat, stirring constantly until thickened. Spoon the Pozole into individual bowls.
- Garnish with chopped cilantro, green onions, radishes and shredded cabbage. Sprinkle with lemon juice on top. Serve with warm flour or corn tortillas and additional lemon wedges.
Makes 6 servings.