Pozole Blanco – White Pozole

pozole-blanco-courtesy-of-food-colors

Pozole Blanco (CC Photo by Food Colors)

Pozole is a traditional soup that originated in the pacific region of pre-Columbian Mexico. Composed of hominy, pork (sometimes chicken), and served with a wide array of garnishes, pozole adds to the enjoyment of many family gatherings and celebrations in Mexico. There are 4 varieties of Pozole: blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).

Pozole is often served with tostadas topped with sour cream and hot salsa.

Ingredients:

  • 1 Kg Hominy, drained*
  • 1 Head of garlic, separated, peeled and sliced
  • 1 Bay Leaf
  • 1 1/2 Kg Pork Leg, cut into medium-sized chunks**
  • 1/2 Kg pork neck bones**
  • 2 Pork trotters (pig’s feet), quartered, optional, but they add nice flavor**
  • Salt to taste

Directions:

In a large pot, combine the hominy, garlic, and bay leaf in about 3-4 quarts of water. Set over high heat and bring to a boil. Reduce heat to medium. When hominy begins to “blossom” like the flower, add the pork leg, neck bones, and trotters. Reduce heat to low. Simmer until meat is tender, about 2 hours, checking occasionally to see if you need to add boiling water. Add salt to taste.

Serve pozole with small dishes filled with the various toppings so each can garnish their pozole to taste.

Garnishes:

  • 1 Onion, finely chopped
  • 3 Avocados, chopped
  • 1 Bunch radishes, sliced
  • 6 Limes, cut into wedges
  • 1 Small head of cabbage, shredded
  • Dried crushed chile piquin or red chilli powder of your choice
  • Dried oregano
  • Small pieces os chicharron (fried pork skin) optional
  • Fried corn tortillas (tostadas)
  • Sour cream
  • Hot sauce

pozole-garnishes

Garnishes (CC photo by alice q. foodie)

*Note: You can use canned hominy, but fresh hominy is better. If you can’t get it where you live, you can make it yourself by dissolving 2 tablespoons of baking soda in 2 quarts water, then adding 1 quart of field corn. Stir occasionally and while soaking overnight. The swelling of the corn should enable you to easily remove the skins as well as the little nib at the point of each corn kernel. Then, you have to repeatedly rinse the hominy, which is a time-consuming process, to make sure that every trace of baking soda is removed.

** If you prefer, you may substitute chicken for the pork.

Posted by Lindsay

One Response to “Pozole Blanco – White Pozole”

  1. A delicious looking dish! It’s a pity that Posole is difficult to find here…

    Cheers,

    Rosa

Leave a Reply (Will be Moderated)

You must be logged in to post a comment.