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.
What You Need
Original recipe yields 12 servings
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
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Let's 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.
Substitute leftover bones from a cooked pork roast for some of the pork neck bones.
Serve soup with lime wedges and tajin and RITZ Crackers.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.