Two things always come with summer, heat and tomatoes. This iconic Mexican soup deals in both. Made with summer tomatoes and peak-season vegetable
Cucumber, Green Pepper, white onion, garlic, Italian parsley, fresh tomato, tomato juice, vinegar, celery, black pepper.
Serving size 2 cups
Total fat 17g
Saturated fat 2.4g
Total Carbohydrates 20g.
Heating and serving Instructions
Thaw in refrigerator. Serve cold
Dress with fresh-cut veggies & breadcrumbs.
Serve hot or chilled.
Pair with cold rosé.
The Tamale Maker in San Francisco
Our partner, Alicia Villanueva, learned to make pozole as a child in Mazatlan, Mexico. Her abuelita and mother taught her everything they knew, teaching her not only her heritage, but what would become her livelihood.
When Alicia immigrated to the United States in 2001, she immediately started sharing her family's pozoles with as many people as possible. She worked hard to build her business, and now handmakes over thousands of bowls of pozole a week with a small staff of friends and family. Her hope for Move members –– "when you eat one of our tamales, we want you to feel like a part of our family.”