Pozole Blanco is a traditional Mexican pork and hominy stew that is bursting with flavor. This shortcut version transforms leftovers into a hearty meal.Yield: 6 cups of soup
Servings: 1 g
Nutrition Facts : servingSize 1 g, calories 313 kcal, Carbohydrate 27.8 g, Protein 17.5 g, Fat 14.2 g, Saturated Fat 4.9 g, Cholesterol 56 mg, Sodium 884 mg, Fiber 5 g, Sugar 4.7 g
- ½ tsp salted butter
- 1 onion, (diced)
- 1 garlic clove, (minced)
- 2 ½ c chicken stock ((we prefer low sodium))
- 1 ½ c cooked pork roast or shoulder, (shredded)
- 2 (15 oz) cans hominy
- 1 tsp oregano
- Salt ((to taste))
- Sliced radishes
- Shredded cabbage or lettuce
- Lime wedges
- Tortilla chips
- Heat butter in a medium soup pot. Add onion and garlic. Saute over medium heat 3-5 minutes, until golden.
- Add chicken stock, pork, drained hominy, and oregano. Bring the mixture to a simmer and simmer, covered over medium-low heat for 20 minutes.
- Prepare your toppings while the soup is simmering.
- Taste the soup and add salt, if needed, before serving with toppings as desired.
Pozole is a classic of Mexican cuisine and a truly celebratory dish. Every region, town, and even family would have their own recipe. This is the pozole recipe my mum used to cook for me when I was growing up in Mexico and nowadays every time I come back to Mexico.
Nutrition Facts :
- 1 kg of hominy (drained and washed)
- 1 kg of pork loin (skirt or leg, deboned and cut in 5cms chunks)
- 1 ½ ltr of chicken or beef stock
- 1 garlic clove
- 1 white onion (peeled)
- 1 bouquet garni made with 6 peppercorns (3 cloves, and 2 bay leaves)
- Salt to taste
- 1 white or red onion (finely chopped for garnish)
- 6 radishes (sliced for garnish)
- Oregano (preferably Mexican oregano for garnish)
- arbol chili flakes (or chili powder of preference for garnish)
- 4 limes (cut in wedges for garnish)
- ½ lettuce (finely chopped for garnish)
- Tostadas (baked or fried to serve)
- If hominy not cooked (dried corn), place it in a saucepan with 2 litres of water and cook until the corn blossoms and drain. This may take several hours, at least 2 hours.
- In a large saucepan add the stock, the pork chunks, the cooked hominy, garlic, and bouquet garni and cook in low heat until meat is fully cooked.
- Remove the garlic, onion, and bouquet garni. Add salt to taste.
- Serve hot in bowls and place the garnishes on a side plate or in the middle of the table for each person to prepare their own pozole.
Pork Pazole Blanco recipe featuring Meyer Natural Pork
Nutrition Facts : calories 645, Fat 37g, Saturated Fat 11g, Cholesterol 102mg, Sodium 645mg, Carbohydrate 46g, Fiber 9g, Sugar 4g, Protein 32g
- 2 Pounds Meyer Heritage Duroc Pork Shoulder Roast
- 12 Cups Water
- 1/2 Onion
- 1 Clove Garlic
- 1/2 Serrano pepper
- 1/2 Teaspoon Oregano
- 2 Cans White hominy
- 2 Tablespoons Masa harina
- 3 Limes (garnish)
- Iceburg lettuce (garnish)
- 1/2 Onion (garnish)
- 1 Tablespoon Oregano (garnish)
- 2 Avocado (garnish)
- 1/4 Cup Fresh cilantro (garnish)
- 3 Radishes (garnish)
- Tortilla chips (garnish)
- Place the in a very large stock pot. Add the water, salt, 1/8 onion, garlic, serrano, and 1/8 teaspoon oregano. Bring to a boil over high heat, then reduce to a simmer. Cook until the pork is tender, about 2 ½ hours.
- Transfer the pork to a cookie sheet and set aside to cool. Carefully strain the broth into another large stock pot and place over high heat and bring to a boil. Pull the pot to the side of the burner so that the bubbles push the fat that has collected to the surface to one side of the pot.
- Using a ladle, skim the fat and anything else that floats to the top of the broth. Add the hominy to the broth, bring to a boil, then reduce to a simmer. Shred the pork into bite sized pieces and add to the pot with the hominy and remove from the heat.
- Ladle the soup into bowls and garnish with lime juice, lettuce, onion, oregano, avocado, cilantro, and radishes, as desired. Serve with chips and enjoy.
Nutrition Facts :
Nutrition Facts :