4.9 from 24 votes
Pozole Blanco
Pozole blanco is a traditional Mexican soup made from hominy simmered with meat in a flavorful broth made with onions, garlic, and spices.
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 25 mins
Servings: 10 servings
Calories: 312 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the pozole
- 1 large white onion, halved
- 8 cloves garlic
- 2 bay leaves
- 1 ½ tablespoon kosher salt, plus more as needed
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Mexican oregano*
- 4 cups chicken broth, divided
- 4 to 5 pounds bone-in pork shoulder, cut into large chunks
- 4 (15-ounce) cans white hominy*, drained and rinsed
For serving
- thinly shredded cabbage
- avocado
- diced onions
- Lime wedges
- sliced radishes
- chopped cilantro
- Spicy salsa
Instructions
- Add the onion, garlic, bay leaves, salt, cumin, black pepper, Mexican oregano, and 2 cups of chicken broth to a large blender. Blend until smooth.
- In a large pot or Dutch oven, combine the blended onion mixture, pork, hominy, and the remaining 2 cups of broth. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 3 hours or until the pork is fall-apart tender.
- Remove the pork from the pot and transfer it to a large bowl. Shred it with a fork or tongs (it should fall apart very easily), then transfer it back into the pot.
- Serve the pozole in bowls topped with thinly shredded cabbage, cilantro, lime juice, sliced radishes, diced onions, avocados, dried Mexican oregano, and some spicy salsa roja.
Cup of Yum
Notes
- Mexican oregano: If you don't have Mexican oregano, you can use regular oregano instead. It will have a slightly different flavor, but the dish will still be delicious.
- Hominy: If you can't find white hominy, you can use yellow hominy instead.
- Meat: This dish is traditionally made with pork, but if you prefer chicken, I recommend using bone-in chicken thighs. The cooking time will also be much shorter, and you only need to cook it for about 30 minutes once it boils, until the chicken is cooked through.
Nutrition Information
Serving
1serving
Calories
312kcal
(16%)
Carbohydrates
28g
(9%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
74mg
(25%)
Sodium
1747mg
(73%)
Potassium
512mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
15IU
(0%)
Vitamin C
3mg
(3%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 312
% Daily Value*
| Serving | 1serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 1747mg | 73% |
| Potassium | 512mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.