Pozole Blanco (white pozole)

Pozole blanco, or white pozole, is a heartwarming Mexican soup that’s as simple as it is delicious. Made with tender pork, chewy hominy, and a light, aromatic broth, this recipe is all about comfort and tradition.

this recipe

This type of pozole is most popular in states like Guerrero, Colima, and Michoacán. While you might have heard of its colorful cousins—pozole rojo (red) and pozole verde (green)—this version keeps it simple with a clear, light broth.

Growing up in Mexico, pozole blanco was my family’s go-to for big celebrations—or just because we felt like spoiling ourselves on a random Sunday.

My grandma and mom ran a cenaduría (a little restaurant serving traditional dinners) in Colima, and this was their signature dish.

I remember sitting on a stool, watching them shred mountains of cabbage and slice radishes paper-thin. My job? Handing ingredients and trying not to sneak too many bites of the pork.

How To Make Pozole Blanco

Step 1. Prep the Hominy

Place the dried corn into a large bowl and cover with 2 inches of water. Allow to soak overnight.

Next day in the morning, discard the soaking water and wash the corn thoroughly under cold water.

Discard the little brown “heads” on the corn by picking the little tips with your fingers and removing them.

Top Tip: Deheading corn kernels can be a bit time-consuming, but it’s an essential step to achieve the desired texture and flavor in authentic posole.

Place the corn in a large pot and cover it with 2 inches of water.

Cook for about 3 hours over medium heat, the time will depend on the type of corn you using.

Important note: If you want to use canned hominy, you can just rinse it with cold water and start the recipe from here.

After three hours, the corn should start to bloom, like popcorn, and the cooking water will have a thick consistency.

Step 2. Add Flavors & Meat

Place onion, garlic, cumin, black pepper, bay leaves, oregano, and 2 tablespoons of salt into a blender.

Add 2 cups of water and blend for 3 minutes or until nicely combined.

Strain the garlic and onion mixture into the pot and stir to combine.

Now, wash the meat with cold water and then add it to the pot. Use a large cooking spoon to submerge the meat into the corn mixture.

Make sure there’s enough liquid to cook the meat, so add more if necessary.

Step 3. Simmer all together

Cook from 2 to 3 hours over medium heat or until the meat and hominy are nicely tender. Adjust salt to taste.

Note: If the corn kernels still feel a bit hard after 3 hours, remove the meat and continue cooking until the kernels are soft.

Remove the meat carefully, place it in a container, and cover it with a clean kitchen towel.

Allow to cool down a bit and then cut it into small bite-sized pieces or shred it before serving your white pozole.

One of my favorite things about pozole blanco is how customizable it is. Once the broth is ready, it’s all about the garnishes.

Cabbage, radishes, onions, lime, oregano, and salsa macha if you like some heat—it’s like building your own masterpiece. And don’t forget the tostadas on the side! Crunchy, golden, and perfect for scooping up every last bit of goodness.

Grandma’s Notes and Little Secrets

These little details are like whispers from the kitchen of my grandma, who always believed the magic was in the small things.

• Soaking hominy softens the kernels and helps remove the tips. Adding a pinch of baking soda to the water is optional but speeds things up.
• Use a pot large because hominy expands, and you need room for the meat and plenty of broth—overflow is a no-go!
• Let pozole cook down for a thicker texture, or add water to keep it light. Always adjust the salt and seasonings at the end.
• One of my grandma’s best tips for making pozole blanco with a delicious thick broth was to smash some of the kernels against the pot sides with a wooden spoon. This trick still works today!

Storage and Warming Tips

Homemade pozole blanco keeps well for 4–5 days in the fridge, but make sure to let it cool completely before storing it. I always transfer it to a container with a good, tight lid to keep it fresh.

You can also freeze the leftovers for up to 2-3 months. Then thaw overnight in the fridge.

When ready to enjoy again, add white pozole to a pot with a splash of water or chicken stock, then reheat stirring occasionally.

More Mexican Traditional Soups

If you enjoyed this pozole blanco recipe, please take a minute and rate it below in the comments. Also, don’t forget to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.