Pozole Blanco

Why You’ll Love This Recipe

I love Pozole Blanco because its ingredient list is relatively simple, but the long, gentle simmer creates a deeply satisfying broth. Pork and hominy provide plenty of richness and texture without requiring a complicated sauce.

I also enjoy how much I can customize each bowl at the table. I pile on shredded cabbage, sliced radishes, chopped onion, cilantro, and lime juice depending on the flavors and textures I want.

Another reason I make Pozole Blanco is that it works particularly well for feeding a family or gathering. I can prepare a large pot, arrange all the garnishes separately, and let everyone finish their own bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pozole

• 2 pounds boneless pork shoulder, cut into large chunks
• 1 pound pork ribs or bone-in pork shoulder
• 2 cans (25 ounces each) white hominy, drained and rinsed
• 10 cups water or low-sodium chicken broth
• 1 medium white onion, halved
• 6 garlic cloves
• 2 bay leaves
• 1 teaspoon dried Mexican oregano
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the Garnishes

• 3 cups finely shredded cabbage
• 6 radishes, thinly sliced
• 1/2 white onion, finely diced
• 1/2 cup chopped fresh cilantro
• 2 avocados, sliced, optional
• 2 teaspoons dried Mexican oregano
• Lime wedges
• Sliced jalapeños or serrano peppers, optional

For Serving

• Tostadas or tortilla chips
• Salsa or hot sauce, optional
• Lime wedges

Directions

1. I place the pork shoulder and bone-in pork in a large Dutch oven or heavy soup pot. I add the water or broth and bring everything to a gentle boil over medium-high heat.
2. As the liquid begins to boil, I skim away any foam that collects on the surface. I find that doing this gives me a cleaner-looking broth.
3. I add the halved onion, garlic cloves, bay leaves, Mexican oregano, salt, and black pepper.
4. I reduce the heat to low, partially cover the pot, and let the pork simmer gently for about 1 1/2 hours. I avoid a vigorous boil because a slow simmer gives me tender meat and a better broth.
5. Once the pork is tender, I transfer it to a plate. I discard the bay leaves and onion. I can leave the garlic in the broth and mash it for additional flavor.
6. When the pork is cool enough to handle, I shred or cut it into bite-sized pieces. I discard the bones and any large pieces of excess fat.
7. I drain and rinse the hominy thoroughly, then add it to the broth.
8. I return the shredded pork to the pot and stir everything together. I simmer the pozole for another 30–40 minutes so the hominy absorbs some of the savory pork flavor.
9. I taste the broth and adjust the salt, pepper, and oregano as necessary. If too much liquid has evaporated, I add a little hot water or broth until I reach the consistency I want.
10. While the pozole finishes cooking, I prepare the garnishes. I shred the cabbage, slice the radishes and avocado, chop the onion and cilantro, and cut the limes into wedges.
11. I ladle the hot Pozole Blanco into large bowls, making sure I get plenty of pork, hominy, and broth in every serving.
12. I finish my bowl with cabbage, radishes, onion, cilantro, oregano, avocado, and plenty of fresh lime juice. I serve tostadas or tortilla chips on the side.

Servings and Timing

I get approximately 8 generous servings from this recipe. Pozole requires a longer cooking time than many everyday soups because I give the pork plenty of time to become tender and flavor the broth.

• Servings: 8
• Prep time: 20 minutes
• Cook time: About 2 hours 15 minutes
• Total time: About 2 hours 35 minutes

I may need additional cooking time when I use particularly large or tough pieces of pork. Instead of relying only on the clock, I simmer the meat until I can easily pull it apart.

Variations

For Pozole Blanco with chicken, I replace the pork with bone-in chicken thighs or a combination of thighs and breasts. I adjust the cooking time because chicken becomes tender much faster than pork shoulder.

When I want an especially rich broth, I use more bone-in pork, such as ribs, neck bones, or bone-in shoulder. I find that the bones add extra body and savory flavor during the long simmer.

For a quicker version, I use cooked shredded pork and canned hominy. I simmer everything in a good-quality broth with garlic, onion, and oregano until the flavors come together.

When I want some heat without turning the broth into Pozole Rojo, I keep the soup itself mild and add sliced serrano peppers, jalapeños, or hot salsa directly to my bowl.

I sometimes add a small amount of ground cumin for extra warmth, although I keep it subtle so it doesn’t overpower the clean flavor of the broth.

For even more toppings, I add diced avocado, extra cilantro, or thinly sliced lettuce in place of cabbage.

Storage/Reheating

I let leftover Pozole Blanco cool before transferring it to airtight containers. I prefer storing the fresh garnishes separately so the cabbage, radishes, onion, and cilantro stay crisp.

I refrigerate the pozole promptly and keep it for up to 3–4 days. I find that the broth often tastes even richer the next day because the pork, hominy, garlic, and oregano have had more time to come together.

To reheat it, I place the pozole in a saucepan or Dutch oven over medium heat and bring it to a gentle simmer. I add a splash of broth or water if the soup has thickened during storage.

For individual servings, I can also use the microwave. I heat the pozole until thoroughly hot and add all of my fresh garnishes only after reheating.

I can freeze the pork, hominy, and broth for up to 2–3 months. I don’t freeze the fresh toppings. Instead, I prepare fresh cabbage, radishes, onion, cilantro, avocado, and lime when I am ready to serve the reheated pozole.

FAQs

What is Pozole Blanco?

Pozole Blanco is a Mexican soup or stew I make with hominy, meat, and a flavorful broth. Unlike Pozole Rojo and Pozole Verde, I don’t add a red or green chile sauce, so the broth stays relatively light in color and lets the pork and hominy flavors stand out.

What is hominy in pozole?

Hominy is corn that has undergone nixtamalization, a traditional process that changes its texture, flavor, and nutritional properties. In pozole, I use large, tender hominy kernels that give the soup its characteristic hearty texture.

What cut of pork is best for Pozole Blanco?

I prefer pork shoulder because its fat and connective tissue become tender during slow cooking and give me flavorful meat. I also like including some bone-in pork, such as ribs, because it adds additional richness to the broth.

What toppings do I put on Pozole Blanco?

I usually add shredded cabbage, thinly sliced radishes, chopped white onion, cilantro, Mexican oregano, and fresh lime juice. I can also add avocado, sliced chiles, salsa, or hot sauce depending on how I want to customize my bowl.

Can I make Pozole Blanco ahead of time?

Yes. I actually like preparing the pork, hominy, and broth ahead because the flavors continue to develop as the pozole rests. I refrigerate the soup separately from the garnishes and reheat it gently before adding fresh toppings.

Conclusion

Pozole Blanco is a comforting Mexican dish I make when I want a hearty bowl built around tender pork, hominy, and a simple but flavorful broth. Without a heavy chile sauce, I can really appreciate the savory pork, garlic, oregano, and distinctive texture of the hominy.

Pozole Blanco

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Pozole Blanco is a comforting Mexican soup filled with tender pork, hearty hominy, garlic, onion, and oregano in a savory broth. Fresh cabbage, radishes, cilantro, avocado, and lime add crunch and brightness to every bowl.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 2 pounds boneless pork shoulder, cut into large chunks
• 1 pound pork ribs or bone-in pork shoulder
• 2 cans (25 ounces each) white hominy, drained and rinsed
• 10 cups water or low-sodium chicken broth
• 1 medium white onion, halved
• 6 garlic cloves
• 2 bay leaves
• 1 teaspoon dried Mexican oregano
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 cups finely shredded cabbage
• 6 radishes, thinly sliced
• 1/2 white onion, finely diced
• 1/2 cup chopped fresh cilantro
• 2 avocados, sliced, optional
• 2 teaspoons dried Mexican oregano
• Lime wedges
• Sliced jalapeños or serrano peppers, optional
• Tostadas or tortilla chips
• Salsa or hot sauce, optional
• Lime wedges, for serving

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Instructions

1. Place the pork shoulder and bone-in pork in a large Dutch oven or heavy soup pot. Add the water or broth and bring to a gentle boil over medium-high heat.
2. As the liquid begins to boil, skim away and discard any foam that collects on the surface.
3. Add the halved onion, garlic cloves, bay leaves, 1 teaspoon Mexican oregano, salt, and black pepper.
4. Reduce the heat to low, partially cover the pot, and gently simmer for about 1 1/2 hours, or until the pork is tender.
5. Transfer the pork to a plate. Discard the bay leaves and onion. Leave the garlic in the broth and mash it for additional flavor if desired.
6. When the pork is cool enough to handle, shred or cut it into bite-sized pieces. Discard the bones and any large pieces of excess fat.
7. Drain and thoroughly rinse the hominy, then add it to the broth.
8. Return the shredded pork to the pot and stir to combine. Simmer for another 30–40 minutes so the hominy absorbs the flavor of the broth.
9. Taste and adjust the salt, black pepper, and oregano as needed. Add a little hot water or broth if too much liquid has evaporated.
10. While the pozole finishes cooking, prepare the garnishes by shredding the cabbage, slicing the radishes and optional avocado, chopping the onion and cilantro, and cutting the limes into wedges.
11. Ladle the hot Pozole Blanco into large bowls, distributing the pork, hominy, and broth evenly.
12. Top each serving with cabbage, radishes, diced onion, cilantro, additional Mexican oregano, optional avocado and sliced chiles, and fresh lime juice. Serve with tostadas or tortilla chips and optional salsa or hot sauce.

Notes

• For chicken Pozole Blanco, replace the pork with bone-in chicken thighs or a combination of thighs and breasts and reduce the cooking time accordingly.
• For a richer broth, use additional bone-in pork such as ribs, neck bones, or bone-in shoulder.
• For a quicker version, combine cooked shredded pork and canned hominy with broth, garlic, onion, and oregano and simmer until the flavors blend.
• Keep the broth mild and serve serrano peppers, jalapeños, salsa, or hot sauce at the table for adjustable heat.
• A small amount of ground cumin can be added for extra warmth without overpowering the broth.
• Thinly sliced lettuce can replace the shredded cabbage.
• Store leftover pozole separately from the fresh garnishes in airtight containers in the refrigerator for up to 3–4 days.
• Reheat over medium heat to a gentle simmer, adding broth or water if the soup has thickened.
• Freeze the pork, hominy, and broth for up to 2–3 months. Prepare fresh garnishes after thawing and reheating.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 7 g
• Protein: 32 g
• Cholesterol: 95 mg