Easy SHrimp and Pork Meatball Pozole

1. Preheat oven to 375F. Season pork with salt and black pepper. 

2. Forming meatballs: Be gentle! If meatballs are packed too tightly and compactly, they'll turn out tough and rubbery. Oil your hands so that the pork mixture won't stick to them and gently and quickly form the meatballs into 1-inch spheres. Bake meatballs for 8-10 minutes.

2. In a medium sauce pan bring Pozole to the People to a gentle boil . Add the shrimp and cook until done, about 5 minutes. Next add the meatballs.

3. Ladle into individual bowls. Top with avocado, radishes and cilantro. Squeeze a generous amount of lime juice to taste.

Active time 20 minutes | Moderate | 2 servings

1 jar (16 fl oz) Pozole to the People red soup base
1/2 lb ground pork

1/2 lb shrimp, peeled and deveined
1 avocado, cut into chunks

2  radishes, thinly shaved

1/2 cup cilantro leaves

1 lime, quartered

We met customer Thanh R. when we first demoed our product in stores and have run into her since. She's an avid foodie, blogger and tour de force in the kitchen. Check out her mouthwatering pics on her Instagram (@portlandlovestory) and try her delicious spin on our pozole base. Thanks for sharing Thanh!