To complete the trinity of Mexican Pozole is this wonderfully simple and tasty recipe for Pozole Blanco. A flavoursome soup with fork-tender pork and fluffy hominy corn – pozole blanco is a monotone marvel!
Traveling in Mexico, you get to discover an entire world of dishes made with corn. Its everywhere and used in everything and I cant get enough. Pozole blanco (white pozole) is one such delight, a soup made using hominy (a puffed corn kernel) that is paired with a light, flavourful broth of pork.
Pozole blanco is a traditional Mexican soup made from hominy that’s simmered with meat, typically pork or chicken, in a flavorful broth made with onions, garlic, and a blend of spices. It is not made with any chiles like other pozoles. It’s often served with a variety of toppings and accompaniments like: Cabbage.
Serving and storing suggestions
Serve the pozole in its pan in the middle of the table, surrounded with an array of garnishes and let everyone sprinkle the soup with whatever they like.
- Fridge – Pozole will stay fresh in the fridge for 4-5 days. Reheat until piping hot and garnish as normal.
- Freezer – Pozole freezes well. Simply freeze in single serve containers for 3+ months and reheat in the microwave from frozen, stirring during cooking then garnish as normal.
Then, when you serve it, everyone can add whatever they like to their pozole. Common toppings include: limes, shredded cabbage, sliced radishes, avocado, pickled white onion, cilantro and dried hot chiles.
I am obsessing on the meat and corn here because that is the soul of pozole: Everything else is jazz.
The beauty of pozole blanco is its purity: Nothing can distract you from the broth, which is the star here. Yes, it is designed so you can add green or red salsa to your bowl, making this soup something of a dealer’s choice, but I prefer it clear, with lots of dried chiltepin chiles crushed into it.
The freshly nixtamalized corn (here are my instructions on how to make nixtamal) tastes so much better than either canned hominy or dried, pre-nixtamalized corn, that it’s hardly the same soup.
As for the pig’s head, it has meats of varying flavor and color, and there is so much collagen in it that the broth will set up like jello in the fridge; this is a good thing, because that collagen lends heft and body to the broth. You simmer the pig’s head with the corn until the meat wants to fall off. You then fish it out and strip the meat off, chopping the weirder bits small and leaving the obviously meaty bits large.
White Pozole using canned hominy corn
FAQ
What is pozole soup made of?
What is pozole blanco made of?
What are the white things in pozole called?
What are the 3 types of pozole?
What is white pozole Rojo?
Pozole blanco, or white pozole, is a Mexican traditional soup made of hominy, pork meat, and a flavorful seasoning prepared with garlic, onions, herbs, and spices. This type of pozole is mostly found in states like Guerrero, Colima, and Michoacan. Other types of this soup like pozole rojo (red) or pozole verde (green) are popular in other states.
How do you make pozole blanco?
This pozole blanco (or white pozole) is made with tender hominy and pork meat simmered with a flavorful mixture of onions, garlic, and spices to deliver a traditional soup that can be served with varios toppings and salsa. Add the corn into a large bowl and cover with 2 inches of water.
What color is pozole blanco?
The most common is Red (rojo), followed by Green (verde) and then White (blanco). Most versions use pork or chicken as their main ingredient followed by various ingredients that help to create each unique colour. Incidentally, the three colours also make up the three colours of the Mexican flag. Where is Pozole Blanco from?