White Pozole (pozole blanco)

White pozole (pozole blanco) is a traditional Mexican recipe that is prepared in several states in the center of the country. This delicious soup has very ancient origins and is undoubtedly one of the most representative dishes from Mexico.

We have prepared this homemade version with ingredients that we found outside the country and that resulted in an exquisite and authentic pozole that we served to celebrate Independence Day: ¡Viva México!

White pozole served with various toppings.

Pozole history

Pozole -sometimes spelled posole-; is a Mexican dish which its origin dates back to pre-Hispanic times. At that time, the dish was mainly prepared in the Aztec ceremonies and was only consumed by the Emperor and the highest-ranking priests.

This dish was as special and significant as it was gruesome; because in the preparation was used the flesh of sacrificed warriors in the rites of the Aztec culture.

With the arrival of the Conquest in Mexico, the spaniards changed these practices and impose the natives to prepare their traditional dish using other types of meat; such as pig and poultry, which are is the most common types of meat for pozole to this day.

Pozole blanco served with onions, radishes, salsa, and lime wedges.

What kind of corn to use for white pozole?

Traditionally, the corn (hominy) used to prepare this dish is a very specific one called cacahuazintle. This type of corn is originally from Mexico and has a large white grain, perfect for this type of preparation.

Obviously, this type of corn is not so easy to find abroad. So my recommendation is to use the peruvian mote corn that looks and taste a lot like mexican hominy. Said corn can be found in almost all Latin American product stores.

Peruvian corn kernels displayed on a marble surface.

Pre-cooked canned hominy is commonly used as a substitute too. In this case is also a good way to accelerate the preparation of this soup since you won’t need to soak the corn overnight and you can cook it together with the meat.

Pozole meat

The meat most used to prepare white pozole is pork; although chicken is also used in some states.

Cuts vary, but traditionally a whole pig’s head and some fatty cuts are used. Like the belly, ham and even the hands and skin that adds an amazing flavour.

If you want the pozole not to be very fat, you can add tenderloin, which is a very lean meat. It is less flavorful than other cuts, but you can still make a combination of both types of meat.

How to serve white pozole

White pozole is served with different extra ingredients which depend on the zone or region where it is prepared.

The most traditional sides are chopped onion, sliced radishes, lettuce or cabbage, hot sauce, and lemon (lime).

But actually, many other ingredients make their appearance too; for example: chicharrones, fresh tomato, dried oregano, cheese, avocado. And even shrimp and sardines. Also, is very common to serve pozole together with tostadas (fried tortillas) and taquitos on the side.

Pozole served on  a turquoise plate with various toppings.

A personal note

A grew up eating pozole blanco. My grandma Elvira owned a cenaduría (a sort of diner) and her pozole was so famous that even to this day, people still remember it.

I knew, since I was a kid, how to make white pozole and pozole seco (dry pozole, a typical kind of pozole from Colima). It’s my favourite type of pozole and that’s why I want to share with you and hope you’ll give a try.

How to make white pozole

The night before, put the corn to soak in plenty of water. The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly.

Corn being soaked all night to make White pozole

Discard the little brown “heads” on the corn.  If you want the kernels to open (flower) then you need to “de-head” the kernels. De-heading means to pick off those little tips (using your fingers) and is mostly a time consuming step since you have to do it one by one.

You can also skip this step, it won’t compromise the flavour but only the pozole texture. Or, if you using canned pre-cooked hominy, you can just rinse it with cold water and continue with the recipe.

Corn ready be cook for homemade pozole

Place the corn in a large pot and cover with 5cm (2″) of water. The pot has to have the sufficient capacity for the corn, plenty of water and the meat. If you don’t have a large pot you can use two at the same time.

Cook the corn for about 3 hours over medium heat, the time will depend on the type of corn you using (mexican hominy cooks faster than peruvian).

Corn in a pot with water to boil for over three hours to make pozole soup

Meanwhile, place onions, garlic and spices (cumin, pepper, bay leaves, oregano) and 2 tablespoons of salt into a blender. Add 2 cups of water (or chicken stock) and blend for about 5 minutes. Strain the mixture and set aside.

"recaudo" for White pozole

After three hours the corn will start to “bloom” and you will notice because most of the kernels will be popping and the broth will have a thick consistency. If necessary (and you will find out in the next step) add more water.

How hominy looks after being boiled for over 3 hours

Wash throughly the meat, then pat dry it and add it all to the pot. Pour in the onions mixture and, if neccesary, add more water to cover all ingredients and to allow the meat to cook evenly .

Adding pork meat to pozole.

With the heat at medium-low, cook for about two to three hours or until the meat and hominy are very tender. Add salt to taste.

Remove the meat carefully, place it in a container and cover it. If the corn kernels still feels a bit hard, you can continue cooking without the meat inside, in any case the flavour is already well integrated. Just remember to always adjust the salt if you add a little more water.

Once hominy is super tender, pozole will be ready. You can serve on a deep plate topping with meat and your favourite ingredientes like chopped onions, radish, sauce, lettuce, etc.

Pozole leftovers

If you have leftovers you can place them in the fridge for about 4-5 days. Or you can also freeze pozole in containers and store for over 4 months.

Pozole can also stay outside the fridge, you just need to boil it for about 10 minutes at low heat. Then, cover it and do not stir or mix until next day. You can do this for several days but always following the recommendation to not stir it or mix after has been boiled.

Recipe notes

  • De-heading the corn kernels is the most tedious part of this preparation. I usually do it while watching something on TV.
  • If you don’t have a large enough pot you can use two at the same time.
  • The consistency of the soup depends on how much water you add during the cooking. Some people likes their pozole to have a soupy-almost liquid consistency. Me in the other hand, likes more a thick and gravy-ish pozole. So basically is up to you.
  • The liquid from the pozole should be a little thick; if this is not the case, you can smash some corn kernels against the sides of the pot using a large spoon.
  • If you live in Italy you can buy pancia (belly), arista (loin), braciole (chops) and costolette (ribs), as well as cotica (pork skin).

White pozole | An authentic recipe

White pozole (pozole blanco) is a traditional Mexican recipe that is prepared in several states in the center of the country. This delicious soup has very ancient origins and is undoubtedly one of the most representative dishes from Mexico.
PREP 1 hour
COOK 6 hours
TOTAL 19 hours
5 from 2 votes
Print Pin Rate
Servings: 15

Ingredients 

  • 2.2 lb dry pozole corn cacahuazintle or mote/peruano (or 3 lb canned hominy)
  • 2.2 lb pork belly (a whole piece)
  • 2.2 lb pork tenderloin (a whole piece, optional)
  • 1.1 lb (1.1 lb) pork ribs (cut in big pieces)
  • 1.1 lb (1.1lb) pork skin (cut into large pieces)
  • 1 medium white onion (cut in quarters)
  • 1 garlic knob
  • 1 tsp whole cumins
  • 1 tsp pepper grains
  • 2 bay leaves
  • ½ tsp dy oregano
  • salt

for serving

  • Shredded lettuce
  • Chopped onions
  • Sliced radishes
  • Dry oregano
  • Limes
  • Hot chilli sauce (link in notes)
  • Tostadas

Instructions

prepare the hominy

  • The night before, put the corn to soak in plenty of water. The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly.
  • Discard the little brown “heads” on the corn. If you want the kernels to open (bloom) then you need to “de-head” the kernels. De-heading means to pick off those little tips (using your fingers) and is mostly a time consuming step since you have to do it one by one. SEE NOTES

cook hominy

  • Place the corn in a large pot and cover with 5cm (2″) of water. The pot has to have the sufficient capacity for the corn, plenty of water and the meat.
  • Cook the corn for about 3 hours over medium heat, the time will depend on the type of corn you using (mexican hominy cooks faster than peruvian).

make the recaudo

  • Meanwhile, place onions, garlic and spices (cumin, pepper, bay leaves, oregano) and 2 tablespoons of salt into a blender. Add 2 cups of water (or chicken stock) and blend for about 5 minutes. Strain the mixture and set aside.

cook meat

  • After three hours the corn will start to “bloom” and you will notice because most of the kernels will be popping and the broth will have a thick consistency. If necessary (and you will find out in the next step) add more water.
  • Wash throughly the meat, then pat dry it and add it all to the pot. Pour in the onions mixture and, if neccesary, add more water to cover all ingredients and to allow the meat to cook evenly .
  • With the heat at medium-low, cook for about two to three hours or until the meat and hominy are very tender. Add salt to taste.

last steps

  • Remove the meat carefully, place it in a container and cover it. If the corn kernels still feels a bit hard, you can continue cooking without the meat inside, in any case the flavour is already well integrated. Just remember to always adjust the salt if you add a little more water.
  • Once hominy is super tender, pozole will be ready. You can serve on a deep plate topping with meat and your favourite ingredientes like chopped onions, radish, sauce, lettuce, etc.

notes

  • De-heading the corn kernels is the most tedious part of this preparation. I usually do it while watching something on TV.
  • You can also skip de-heading the corn, it won’t compromise the flavour but only the pozole texture. Or, if you using canned pre-cooked hominy, you can just rinse it with cold water and continue with the recipe.
  • If you don’t have a large enough pot you can use two medium pots or half the recipe.
  • The consistency of the soup depends on how much water you add during the cooking. Some people likes their pozole to have a soupy-almost liquid consistency. Me in the other hand, likes more a thick and gravy-ish pozole. So basically is up to you.
  • The liquid from the pozole should be a little thick; if this is not the case, you can smash some corn kernels against the sides of the pot using a large spoon.
  • If you live in Italy you can buy pancia (belly), arista (loin), braciole (chops) and costolette (ribs), as well as cotica (pork skin).
  • check out our recipe for Chilli oil sauce.
Nutrition
Calories: 601kcal | Carbohydrates: 14g | Protein: 32g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 404mg | Potassium: 584mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
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