Pozole blanco
Pozole blanco, from above
Non vegJalisco

Pozole blanco

Pork and blossoming hominy in clear broth. The garnishes bring all the colour.

180 minTime
44 gProtein each
mildSpice
The corn that flowers2 chapters · 1 min read

Make it your way

Grandma's wayPork and hominy in clear broth.
The original
695kcalsame
44 gproteinsame
7 gfibresame
180minutessame

Pozole blanco.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pork900 g shoulder, in large chunks
Pork trotters1 trotter, split
Hominy4½ cups canned hominy, drained
Onion1 halved, 1 chopped to serve
Garlic1 head
Bay leaf (indian bay leaf)2
Water3 litres, topping up as needed
Dried oreganoto serve
Radish (daikon radish, mooli)6, sliced
Cabbage2 cups, shredded
Lemon2 limes
Dried red chilliground, to serve
Corn tortilla4 tostadas
Saltto taste

Method

5 steps
  1. 1Simmer the pork and trotter with the halved onion, garlic, bay and salt for 2 hours, skimming at the start.
  2. 2Rinse the hominy and add it to the pot. Simmer 40 minutes more.
  3. 3Lift out the pork, shred it and return it. Discard the bones and taste for salt.
  4. 4Crisp the tortillas in a dry pan or oven into tostadas.
  5. 5Serve with onion, radish, cabbage, oregano, ground chilli, lime and tostadas.
Serve it like this

Serve in deep bowls with garnishes in small dishes, tostadas spread with a little crema, and lime for squeezing.

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Make it a meal

What goes with Pozole blanco: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Jeera rice30 min
On the side Guacamole10 min
On the side Salsa macha20 min
A little snack Tostadas de ceviche35 min
To drink Agua de jamaica20 min
To drink Horchata15 min
Something sweet Jericalla60 min
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