Pozole Blanco
White Pozole
The mildest of the pozole family, built from pork shoulder and neck bones simmered until the meat pulls apart and the cacahuazintle-style hominy kernels 'bloom,' then dressed entirely at the table.
Pozole Blanco
✦ Antes de Empezar
Before you cook
What's the difference between white, red, and green pozole?
White pozole is made with no chile purée cooked into the broth at all, so its color and heat come entirely from what diners add at the table — lettuce, radish, oregano, lime, and chile sauce.
Ingredientes· 9View
Pozole Blanco
- 4.5 lbs totalPork Shoulder (chunks) & Pork Shanks (bone-in)marbled pork creates rich clear broth
- 2 large cansCacahuazintle White Hominydrained and rinsed
- 1 large onion + 1 whole head garlicWhite Onion & Garlicfor clear broth
- 1.5 tbspKosher Salt
Arbol Salsa & Servings
- 15Dried Chiles de Árbolvery spicy
- 2 cloves garlic + pinch saltGarlic & Salt
- 2 cups cabbage + 1 cup radishesShredded Cabbage & Radishes
- as neededDried Mexican Oregano & Limes
- as neededCorn Tostadas
Instrucciones
5 pasosCocina el cerdo
Cook the pork
Place the pork, water, garlic, onion, and 1 tablespoon salt in a large pot. Bring to a boil, skim, and simmer for 1 1/2 hours.
Añade el maíz pozolero
Add the hominy
Add the hominy and continue cooking 60 to 90 minutes, until the kernels are tender and 'bloomed' and the meat pulls apart.
Deshebra la carne
Shred the meat
Remove the meat, discard the bones, and shred or chop it. Return it to the broth.
Sazona el caldo
Season the broth
Remove the onion and garlic and adjust the salt.
Sirve
Serve
Serve the mild white pozole very hot. Let diners add lettuce, radish, onion, oregano, lime, tostadas, and chile sauce.