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Pozole Soup

Pozole Soup Recipe


1 pound cubed pork roast

1 tablespoon olive oil

1 15-ounce can tomato sauce

2 packets Rabbit Creek Tortilla Soup Mix

1 (16 ounce) can pozole (white hominy), drained


Queso blanco, a Mexican farmer cheese, crumbled

Chopped onion

Chopped cilantro

Lime wedges


Brown pork in olive oil in a large saucepan.  Add 2 quarts water with tomato sauce and contents of soup packets.  Stir in the pozole during the last 15 minutes of cooking.   Serve topped with cheese, onions, cilantro and a squeeze of lime.

Serves 4

*Soup Recipe Contest 2015 Entry