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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.

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

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

Find it online: https://thefamilycooking.com/pozole-blanco/