PORK PASOLE

Yield: 4 Servings

You have to have a Carnitas Fiesta before making this recipe and you have to resist frying all the pork for Carnitas. Lindsay this is for you, Heather has seen it done often enough. It’s a must do with the pork stock left over after making Carnitas

1 quart Carnitas stock, ( see Carnitas recipe)
8 oz. saved un-fried pork from Carnitas, chopped or shredded
1/2 med. onion, slivered
1 med. carrots, sliced
2 fresh Poblano chilies, roasted, peeled, seeded and coarsely chopped, or 2- 4oz.cans of chopped green chilies if need be.
1- 29 oz. can hominy
1-14.5 oz. can plum tomatoes, chopped
salt to taste, if needed

Directions
Place all the ingredients in a large soup pot. Bring soup to a boil, reduce heat and simmer until the carrots are tender, about 30 minutes.
Garnish:
tortilla strips, fried
thinly sliced radish
chopped onions
lime wedges
chopped fresh cilantro
crushed red peppers
Ladle the soup into shallow bowls. Set the garnishes on the table for each guest to serve themselves.

TG
3/10