PORK POZOLE SOUP

Pork Pozole Soup image

If you love bacon, pork and onions, you'll love this Mexican pozole soup. Its slow-simmering goodness fills the kitchen with an aroma that can't be beat.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 12 servings, 1-1/2 cups each

Number Of Ingredients 15

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Ingredients

5 lb. pork neck bones
1 onion, quartered
1 large carrot, cut into chunks
1 large stalk celery, cut into chunks
2 cloves garlic
2 bay leaves
4-1/2 qt. (18 cups) water
8 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
3 cups shredded cooked pork
2 cans (28 oz. each) hominy, drained
1 cup green salsa
2 tsp. dried Mexican oregano, crushed
1 chicken bouillon cube
8 radishes, thinly sliced

Steps:

Combine first 7 ingredients in 8-qt. stockpot; bring to boil. Simmer on low heat 2 hours, skimming surface as needed.
Cook bacon in skillet until crisp. Use slotted spoon to transfer bacon to paper towels to drain, reserving drippings in skillet. Add onions to drippings in skillet; cook and stir 5 min. or until tender.
Strain meat broth; discard bones, vegetables and seasonings. Return broth to pot. Stir in bacon, onions and all remaining ingredients except radishes. Bring to boil; reduce heat to medium-low, simmer 15 min.
Serve soup topped with radishes.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g