Pozole blanco is a comforting Mexican soup made with hominy and tender pork, simmered in a clear, garlicky broth with no red or green chile. Unlike its red and green cousins, this white version lets the pork and corn shine, and it’s traditionally served with a bright array of fresh toppings. It’s a hearty, satisfying dish that’s surprisingly simple to make at home, perfect for a weekend project or a festive gathering.
Ingredients
- 2 lb (900 g) pork shoulder (or pork butt), cut into 2-inch chunks
- 1 lb (450 g) pork neck bones or country-style ribs (optional, for extra flavor)
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) dried oregano (Mexican oregano preferred)
- 2 bay leaves
- 8 cups (1.9 L) water, plus more as needed
- For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, crushed red pepper or salsa
Instructions
- Rinse the pork chunks and pat them dry. If using neck bones, leave them whole.
- In a large Dutch oven or heavy stockpot (at least 6 quarts), combine the pork, neck bones (if using), quartered onion, garlic, salt, oregano, bay leaves, and water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface for the first 15 minutes.
- Cover and simmer gently for 2 to 2 ½ hours, until the pork is fork-tender. Check occasionally and add more water if needed to keep the meat submerged.
- Remove the pork pieces and neck bones to a cutting board. Discard the onion, bay leaves, and any loose bones. Let the meat cool slightly, then shred it with two forks, discarding any fat or gristle.
- Strain the broth through a fine-mesh sieve to remove any remaining solids. Skim off excess fat with a ladle or a fat separator.
- Return the strained broth to the pot. Add the drained hominy and bring to a boil. Reduce to a simmer and cook uncovered for 30 minutes, allowing the broth to reduce slightly and the hominy to absorb flavor.
- Add the shredded pork back to the pot. Simmer for another 15 minutes. Taste and adjust salt, adding more if needed. The pork should be heated through and the broth well-seasoned.
- Serve hot, letting each person add their own toppings: cabbage, radishes, onion, cilantro, lime, oregano, and salsa.
Tips
- Use good pork: Pork shoulder (butt) is ideal because it has enough fat to stay moist during the long simmer. If you use a leaner cut like loin, it will dry out and become tough.
- Don’t skip the skimming: Skimming the foam during the first 15 minutes is key to a clear, clean-tasting broth. It’s a small step that makes a big difference in the final appearance and flavor.
- Adjust consistency: If you prefer a thicker broth, mash a cup of the hominy with a fork or in a blender and stir it back into the pot. For a thinner soup, add more water or chicken broth.
- Make it ahead: Pozole actually tastes better the next day as the flavors meld. You can make it a day ahead and refrigerate; the fat will solidify on top and be easy to remove.
Serving Suggestions
Serve pozole blanco in deep bowls with a generous amount of broth. The traditional toppings are essential: finely shredded green cabbage, sliced radishes, diced white onion, chopped cilantro, and a squeeze of fresh lime juice. Offer dried oregano, crushed red pepper flakes, or a bottled hot sauce on the side for those who want extra heat. Toasted tortillas or warm corn tortillas are perfect for dipping.
Variations
- Pozole Rojo: To make the red version, rehydrate 3-4 dried guajillo chiles (stemmed and seeded) in hot water, blend with a little broth, strain, and add to the pot during the last 30 minutes of cooking.
- Pozole Verde: For a green pozole, blend 1 lb (450 g) of tomatillos, 2-3 poblano peppers, and a handful of cilantro with some broth, then stir into the soup during the last 30 minutes.
- Chicken Pozole: Substitute the pork with 2 lb (900 g) of bone-in chicken thighs or a whole chicken. Cook until the chicken is cooked through (165°F / 74°C), then shred and return to the pot. Reduce cooking time to about 1 hour.
- Vegetarian Pozole: Omit the meat and use vegetable broth. Add extra hominy, zucchini, and mushrooms for a hearty, meatless version.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and often taste even better the next day. To reheat, place in a pot over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). You can also reheat individual portions in the microwave. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is hominy? Hominy is dried corn kernels that have been treated with an alkali solution (like lime or lye) to remove the hull and germ. This process makes the corn puff up and gives it a distinct, chewy texture and slightly nutty flavor. It’s sold canned, dried, or frozen.
Can I use dried hominy instead of canned? Yes, but it requires much longer cooking. Soak 1 lb (450 g) of dried hominy overnight, then simmer it in the broth for 2-3 hours before adding the pork. Canned hominy is already cooked and just needs to be heated through.
Why is my broth bitter? Bitterness can come from overcooking the garlic or from bay leaves that have been simmered too long. Make sure to remove the bay leaves after the initial simmer, and don’t add extra garlic late in the cooking process.
How do I make it spicier? The white pozole itself is not spicy. To add heat, serve it with a spicy salsa, crushed red pepper flakes, or sliced fresh jalapeños. You can also add a chipotle pepper in adobo sauce to the broth for a smoky kick.
Can I use pork loin instead of shoulder? Yes, but note that pork loin is lean and can dry out. To prevent this, cook it for a shorter time (about 1-1 ½ hours) and check for tenderness early. You may also want to add a little olive oil or bacon fat to the broth to compensate for the lack of fat.
Is pozole gluten-free? Yes, traditional pozole blanco is naturally gluten-free, as it contains only pork, hominy, and vegetables. Just be sure to check that any canned hominy or broth you use is certified gluten-free if you have celiac disease.
Related
- Poha Cutlet Recipe (Crispy Indian Snack)
- Poha in English: Flattened Rice Recipe
- Poha Is Made of What? Flat Rice Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).