Pozole Blanco Recipe (White Posole)

Name: Pozole Blanco Recipe (White Posole)
Prep time: 15 min
Cook time: 3 h
Yield: 10 serving
Ingredients: 3 pounds pork shoulder (bone-in preferred); 1 pound ham hocks; 1/2 pound pig's feet; 1 large white onion; 2 carrots rough; 2 stalks celery rough; 1 large head garlic; 2 bay leaves; salt to taste; 4 quarts water; 3 15- ounce cans white hominy; Crushed red chilies or chili powder, salsa picante, sliced radish, chopped cilantro or Mexican oregano, lime wedges, chopped red onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce, shredded cabbage, tortilla chips (as desired). Some areas swirl in a raw egg before serving

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Prep Time
15 mins
Cook Time
3 hrs
Servings
10
Calories
448 kcal
Course
Main Course, Soup
Cuisine
Mexican

Pozole Blanco Recipe (White Posole)

Winston Rice

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Pozole Blanco is a traditional Mexican soup made with pork or chicken and hominy simmered in a white (light colored) homemade broth, delicious and homey. This recipe is made with pork.

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Ingredients

Servings

3 pounds pork shoulder (bone-in preferred) cut into large 2-3 inch chunks
1 pound ham hocks
1/2 pound pig's feet Or use more ham hocks - see RECIPE NOTES for other options
1 large white onion quartered
2 carrots rough chopped
2 stalks celery rough chopped
1 large head garlic peeled
2 bay leaves
salt to taste
4 quarts water
3 15- ounce cans white hominy drained and rinsed (or use dried hominy soaked overnight)

FOR GARNISH/SERVING

Crushed red chilies or chili powder, salsa picante, sliced radish, chopped cilantro or Mexican oregano, lime wedges, chopped red onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce, shredded cabbage, tortilla chips (as desired). Some areas swirl in a raw egg before serving.

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Instructions

To a large pot, add the pork shoulder, ham hocks, pig’s feet (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.
Remove the pork from the pot and chop or shred it with forks. Cover the shredded meat and set aside.
Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.
Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.
Simmer for 10 more minutes to heat through.
Serve the pozole into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.

Notes

Nutritional information estimated without garnish.
This recipe can be made with a whole chicken instead. Adjust cooking time as needed to 1-2 hours for the broth.

Nutrition Information

Show Details

Calories 448kcal (22%) Carbohydrates 21g (7%) Protein 37g (74%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Cholesterol 130mg (43%) Sodium 702mg (29%) Potassium 603mg (17%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 2049IU (41%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 448 kcal

% Daily Value*

Calories	448kcal	22%
Carbohydrates	21g	7%
Protein	37g	74%
Fat	23g	35%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Cholesterol	130mg	43%
Sodium	702mg	29%
Potassium	603mg	13%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	2049IU	41%
Vitamin C	2mg	2%
Calcium	57mg	6%
Iron	3mg	17%