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4.7 from 30 votes

Pozole Blanco

If monotone is your thing, then THIS version of the classic pozole is for you! Blanco (white) ingredients, including fluffy hominy, come together to form a soup that's deceivingly packed with flavour. It's amazing just HOW flavourful Pozole Blanco is - learn how.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 457 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

Ingredients

  • 2 tbsp vegetable oil
  • 2 white onion (diced)
  • 6 garlic cloves (peeled and chopped)
  • 1 prig oregano
  • 2 bay leaves
  • 2 lb pork (stew meat, cut into chunks)
  • 1 tsp salt
  • 2 oz cans white hominy (1 can undrained, 1 can drained)
For garnish (optional)
  • ½ white onion (finely diced)
  • ½ cup cojita cheese
  • 1 cup sour cream
  • 2 white radish

Instructions

    Cup of Yum
  1. Heat the oil until hot in the Instant Pot using the sauté setting, or in a large pan over a moderate heat.
  2. Add the onion and fry gently for 3-4 minutes until softened but not browned.
  3. Add the garlic and fry for another 1-2 minutes before adding the oregano and bay leaves.
  4. Add the pork and stir to coat everything. Season with the salt and then pour in 700ml/23oz of water.
  5. For Instant Pot: Put on the lid and set to pressure cook for 30 minutes.For stove top: Bring to a boil, then reduce the heat to low, cover the pan and simmer gently for 1½ hours until the pork is soft.
  6. Remove the lid and then pour in the hominy and liquid. Return the pan to the heat (or sauté setting if using the Instant Pot) and bring to a boil. Cook for 5 minutes then remove from heat and serve.
Serving
  1. Serve hot in bowls and garnish with the white onion, a drizzle of sour cream, a scattering of cojita cheese and a few radish slices.

Notes

  • Alt Cooking Methods
  • Ingredient Substitutions
  • Serving suggestions
  • Storage
  •  
  • Instant pot version will cut the recipe into one third of the cooking time without sacrificing flavour or texture.
  • Stove top will take longer, but will give exactly the same results.
  • You can substitute pork for chicken. Use chicken thighs (with the bone in for more flavour). Chicken breast will dry out, so use only thighs.
  • For garnishes, you needn't stay monotone like I did, you can add all sorts to liven up the colour and flavour to your own liking. Try fresh tomatoes, avocado slices, pink radishes, limes, shredded cabbage, cilantro, fresh chillies, peppers, hot sauce, cojita cheese, sour cream, crumbled crispy corn tortillas, red onion, white onion, spring onion and more.
  • Serve hot alongside bowls filled with your choice of garnishes for those at the table to garnish themselves. Add a few warm corn tortillas to the side too.
  • Fridge: Pozole blanco is a perfect contender to make in advance. It'll stay fresh in the fridge for 4-5 days without any garnishes.
  • Freezer: Portion into single serves and freeze for 3+ months. Then simply reheat in a microwave (stirring occasionally) until piping hot. Garnish as normal.

Nutrition Information

Calories 457kcal (23%) Carbohydrates 5g (2%) Protein 26g (52%) Fat 37g (57%) Saturated Fat 16g (80%) Cholesterol 109mg (36%) Sodium 475mg (20%) Potassium 500mg (14%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 11IU (0%) Vitamin C 5mg (6%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 457

% Daily Value*

Calories 457kcal 23%
Carbohydrates 5g 2%
Protein 26g 52%
Fat 37g 57%
Saturated Fat 16g 80%
Cholesterol 109mg 36%
Sodium 475mg 20%
Potassium 500mg 11%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 11IU 0%
Vitamin C 5mg 6%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.