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Pozole Blanco Recipe (White Posole)
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.
Prep Time
15 mins
Cook Time
3 hrs
Servings: 10
Calories: 448 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
- 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.
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.