Pozole Blanco: A Traditional Mexican Soup Recipe
Pozole Blanco is a traditional Mexican soup made with hominy, tender pork shoulder, and a flavorful broth seasoned with onions, garlic, and spices. This hearty dish is perfect for cozy dinners and is topped with fresh garnishes like cabbage, radishes, and avocado. Learn how to make this authentic recipe step-by-step!
Ingredients
For the Pozole:
- 1 large white onion halved
- 8 cloves of garlic
- 2 bay leaves
- 1 ½ tablespoons kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Mexican oregano
- 4 cups chicken broth divided
- 4-5 pounds bone-in pork shoulder or chicken for pozole blanco de pollo
- 4 15-ounce cans white hominy, drained and rinsed
For Serving:
- Thinly shredded cabbage
- Diced onions
- Sliced radishes
- Chopped cilantro
- Lime wedges
- Avocado slices
- Spicy salsa optional
Instructions
- Blend the Base: In a blender, combine the onion, garlic, bay leaves, salt, cumin, black pepper, Mexican oregano, and 2 cups of chicken broth. Blend until smooth.
- Cook the Pozole: In a large pot or Dutch oven, add the blended mixture, pork (or chicken), hominy, and the remaining 2 cups of broth. Bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 3 hours (or 30 minutes if using chicken) until the meat is fall-apart tender.
- Shred the Meat: Remove the meat from the pot, shred it with a fork, and return it to the pot.
- Serve and Enjoy: Ladle the pozole into bowls and top with your favorite garnishes. Don’t forget a squeeze of lime for that extra zing!
Notes
- Mexican Oregano: If unavailable, regular oregano can be used, but Mexican oregano adds a unique citrusy flavor.
- Hominy: White hominy is traditional, but yellow hominy works too.
- Meat Substitution: Chicken thighs can replace pork for a quicker cooking time (30 minutes).