You can't beat this delicious, warming soup for those chilly winter days.
Prep: 20 min | Cook: 2 hr 10 min | Yield: 8 servings
Simplify this recipe by using 2 to 3 cups of canned chile verde sauce, which you can find in the Mexican or ethnic section of your supermarket. If you don’t have a poblano or pasilla chiles, you can use ancho chiles as a dry substitute.
To make a Red Pozole, use red chile sauce.
For garnish, add diced or sliced avocado, shredded lettuce or cabbage, chopped onion, chopped cilantro, sliced radishes, lime wedges, and/or tortilla chips.
Per serving: Calories: 390 calories Protein: 28 grams Fat: 17 grams Sodium: 750 milligrams Cholesterol: 75 milligrams Saturated Fat: 4.5 grams Carbohydrates: 30 grams Fiber: 5 grams
Recipe and photo used with permission from: National Pork Board
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