Pozole Blanco Recipe

Quick Pozole Blanco

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

Prep: 5min

Total: 30min

Yield: 3

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

Ingredients:

  • 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
  • Salsa

Instruction:

  1. Heat butter in a medium soup pot. Add onion and garlic. Saute over medium heat 3-5 minutes, until golden.
  2. Add chicken stock, pork, drained hominy, and oregano. Bring the mixture to a simmer and simmer, covered over medium-low heat for 20 minutes.
  3. Prepare your toppings while the soup is simmering.
  4. Taste the soup and add salt, if needed, before serving with toppings as desired.

Pozole Blanco

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.

Prep: 30min

Total: 150min

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 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)

Instruction:

  1. 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.
  2. 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.
  3. Remove the garlic, onion, and bouquet garni. Add salt to taste.
  4. 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

Pork Pazole Blanco recipe featuring Meyer Natural Pork

Prep: 15min

Total: 17min

Yield: 6

Servings:

Nutrition Facts : calories 645, Fat 37g, Saturated Fat 11g, Cholesterol 102mg, Sodium 645mg, Carbohydrate 46g, Fiber 9g, Sugar 4g, Protein 32g

Ingredients:

  • 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)

Instruction:

  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup into bowls and garnish with lime juice, lettuce, onion, oregano, avocado, cilantro, and radishes, as desired. Serve with chips and enjoy.

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