Egbert Family

PAZOLE

Ingredients:

14 cups water
3 lbs. boneless pork country style ribs or pork loin (cut into beef stew size)
5 cloves garlic, minced

1 clove garlic, minced

Salt to taste

6 (1 lb. each) cans Juanita’s Mexican Style Hominy

1 can Las Palmas Red Enchilada Sauce

2 fresh tomatoes

¼ cup Knorr Tomato Bouillon with Chicken Flavor powder

1 tablespoon oregano

Garnish

1 bunch radishes, chopped

1 small cabbage, finely shredded

3 to 4 fresh limes, sliced

5-6 avocado's sliced

1 bag Guerrero Tostaditas

1 container sour cream (as a spread on tostadas)
Fresh salsa

Instructions

In a large pot, boil pork meat, 5 cloves garlic, and salt for about 45 minutes. Add hominy. In a blender, mix red enchilada sauce, tomatoes, 1 clove garlic, bouillon powder, and oregano. Add blended mixture to pot. Simmer for 30 minutes. Put garnish in separate bowls and allow guest to garnish how they please.

Serve with tostadas spread with sour cream and fresh salsa.

Note: Put radishes, cabbage, and limes in separate bowls. Soak the radishes and shredded cabbage in cold water and refrigerate until ready to serve. The Guerrero Tostaditas can be purchased at Macey’s.