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Main dishes

Pork Pozole Soup

photo by:kraft
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.
time
prep:
30 min
total:
2 hr 30 min
servings
total:
12 servings, 1-1/2 cups each

What You Need

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

Make It

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.

Kraft Kitchens Tips

Substitute
Substitute leftover bones from a cooked pork roast for some of the pork neck bones.
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Variation Turkey Posole Soup
Substitute 1 turkey carcass for pork neck bones and shredded turkey for shredded pork.
K:57126v1:151696

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