Pozole Blanco, although the plainest of all the pozoles, is delicious because of it’s simplicity. Tons of flavor from the broth isn’t the objective. Although we do want some flavor from the fatty cuts of meat and aromatics- the point of the broth is actually to make all those toppings SHINE! Traditionally this soup would be topped with a salsa made from chile de arbol. AKA a hella spicyyy chile!!
Feel free to have fun with the toppings by keeping it as plain or as extra as you’d like. Some great options here are fresh jalapenos, salsas, cabbage, radish, fresh chopped onion, pickled onions, limes, and cilantro.
- 2 lbs chopped pork butt (chicken and beef also work in this recipe!)
- 2 white onions (chopped)
- 1 head garlic cloves (peeled)
- 1 Tbsp black peppercorns
- 1 Tbsp kosher salt
- 1 Tbsp mexican oregano
- 2 tsp ground cumin
- 3 bay leaves
- 2 tsp coriander leaves
- 8 cups water
- 50 oz hominy (drained and rinsed)
- In a large soup pot add all ingredients except the pork and hominy.
- Bring the soup up to a boil and allow to simmer for 20 minutes.
- Strain the broth and pour it back into your pot. Discard all the used vegetables and seasonings.
- Bring your broth back to a boil and add your bite sized pork butt and hominy.
- Allow to simmer for 20-25 minutes or until the pork is cooked through.
- Top with the ingredients as suggested in the opening paragraph and enjoy!
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