📝 About This Recipe
Pozole Blanco is the pristine, elegant ancestor of the more common red and green varieties, originating from the heart of Guerrero and Jalisco. This soul-warming soup features tender nixtamalized cacahuazintle corn and succulent pork simmered in a clear, aromatic broth until the kernels 'bloom' like white flowers. It is a celebratory dish that relies on high-quality ingredients and a vibrant array of fresh garnishes to create a personalized explosion of texture and flavor.
🥗 Ingredients
The Broth and Meat
- 2 pounds Pork shoulder (butt) (cut into 1.5-inch cubes)
- 1 pound Pork neck bones or trotters (for a rich, gelatinous body)
- 2 cans (29 oz each) White hominy (Nixtamal) (rinsed and drained; or use 1lb dried prepared hominy)
- 1 large White onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 3 pieces Bay leaves
- 6 quarts Water (or enough to cover everything by 3 inches)
- 2 tablespoons Kosher salt (adjust to taste)
The Essential Garnishes
- 1 bunch Radishes (thinly sliced into rounds)
- 1/2 head Iceberg lettuce or cabbage (finely shredded)
- 2 tablespoons Dried Mexican Oregano (crushed between palms when serving)
- 2 tablespoons Dried Arbol chili flakes (for heat)
- 4 pieces Limes (cut into wedges)
- 1/2 cup White onion (finely diced)
- 1 package Corn Tostadas (for serving on the side)
👨🍳 Instructions
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1
In a very large stockpot (at least 10-12 quarts), add the pork shoulder cubes, neck bones, halved onion, and the head of garlic.
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2
Cover the meat with 6 quarts of cold water. Bring the pot to a rolling boil over high heat.
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3
Once boiling, use a fine-mesh skimmer or spoon to remove the grey foam (impurities) that rises to the surface. This ensures a clear, beautiful 'blanco' broth.
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4
Add the bay leaves, reduce the heat to low, and cover partially. Simmer gently for about 1 hour and 15 minutes.
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5
While the meat simmers, rinse the canned hominy thoroughly under cold water until the water runs clear and any 'tinny' smell is gone.
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6
Add the hominy to the pot. Continue to simmer for another 60 to 90 minutes. You want the meat to be fork-tender and the hominy kernels to 'bloom' or burst open slightly.
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7
Carefully remove the halved onion, the head of garlic, and the bay leaves from the broth and discard them.
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8
If using pork trotters, remove them, shred the meat back into the pot, and discard the bones/cartilage. If using just shoulder, ensure the pieces are bite-sized.
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9
Add the salt to the pot. It is crucial to salt at the end because salting too early can toughen the hominy skins.
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10
Taste the broth. It should be rich and savory. Adjust salt if necessary and let it simmer for a final 10 minutes to meld flavors.
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11
Prepare all your garnishes: slice the radishes, shred the lettuce, dice the onions, and cut the limes. Place them in small bowls in the center of the table.
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12
Ladle the hot pozole into deep bowls, ensuring everyone gets a generous portion of both pork and hominy. Serve immediately with the garnishes and tostadas.
💡 Chef's Tips
Always skim the foam during the first 20 minutes of boiling to keep the broth clear and white. Don't skip the pork bones; they provide the gelatinous mouthfeel that makes the broth feel luxurious. If you can find 'Nixtamal' (fresh prepared hominy) at a Mexican market, use it instead of canned for a superior corn flavor. Rub the dried oregano between your palms directly over the bowl to release the essential oils and fragrance. Leftover pozole tastes even better the next day as the corn starch thickens the broth slightly.
🍽️ Serving Suggestions
Serve with crisp corn tostadas spread with a thin layer of Mexican crema. Pair with a refreshing Hibiscus (Jamaican) iced tea or a cold Mexican lager. Offer a side of Salsa Macha (chili oil) for those who want to add a smoky heat to their bowl. Finish the meal with traditional Arroz con Leche for a sweet contrast to the savory soup. A side of sliced avocado adds a creamy texture that complements the lean pork.