5.0 from 18 votes
Pozole Blanco
Definitely read the headnotes to this recipe, as you'll get a lot of insight into what makes a good pozole blanco. Once made, it will keep for a week in the fridge, and it freezes well.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12
Calories: 137 kcal
Course:
Main Course , Soup , Lunch
Cuisine:
Mexican
Ingredients
POZOLE
- 2 pounds dried field corn, nixtamalized (or two 30-ounce cans of hominy)
- 1 pig's head, (or 4 pounds pork shoulder and 2 pig's feet)
- 1 tablespoon Mexican oregano
- 3 bay leaves
- 6 whole cloves
- 10 allspice berries
- 15 whole black peppercorns
- 1 large white onion, chopped
- 8 cloves garlic, sliced thin
- salt
TOPPINGS
- 6 limes, halved
- 1/4 head cabbage, shredded
- 2 avocados, sliced
- 6 radishes, sliced
- 1/2 cup chopped cilantro
- Dried hot chiles to taste
Instructions
- Submerge the pig's head in water. If you are using dried corn, add it now. If not, wait a while. Bring this to a simmer, and skim off any froth that accumulates. When the froth subsides, add the remaining pozole ingredients and keep the pot at a simmer. If you are using the pork shoulder and feet, it's the same procedure.
- If you are using freshly nixtamalized corn or canned hominy, add it after the pork has been simmering for 1 hour. Continue to simmer everything until the meat wants to fall off, or the shoulder meat can be shredded easily. This will take longer for a head than pork shoulder.
- If you are using the head, fish it out and strip off all the meat; discard the skull. If it had its tongue, peel that and chop roughly. The rule of thumb with a head is to chop recognizable meat rough, everything else fine. If you are using the shoulder and feet, fish out the feet and discard the bones, then mince everything fine. Regardless, once it's chopped, return all the meat to the pot. OPTIONAL: Once the head is out of the broth, I try to pick out the bay leaves, cloves, allspice berries and peppercorns. This makes the soup easier to eat later, but if you miss a few, it's not a big deal.
- Once the meat and corn are tender, you are ready to rock. Lay out all the toppings, and let people mix and match as they like.
Cup of Yum
Notes
- NOTE: If you are doing the chicken or other poultry version, you will want the equivalent of 2 chickens, or about 5 to 6 pounds of poultry, plus maybe a pound or two of chicken feet, or 2 pig's feet.
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
271mg
(11%)
Potassium
276mg
(8%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
136IU
(3%)
Vitamin C
22mg
(24%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 271mg | 11% |
| Potassium | 276mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 22mg | 24% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.