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. Allow to soak overnight (read note 1).
Next morning, discard the soaking water and wash the corn thoroughly under cold water.
Discard the little brown “heads” on the corn kernels by picking the little tips with your fingers and removing them (read note 2).
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.
You'll notice that corn is ready for the next step when the kernels start to bloom, like popcorn.
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 smooth.
Strain the garlic and onion mixture into the pot and stir to combine.
Wash the meat under cold water and 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.
Cook for 2 to 3 hours over medium heat or until the meat and hominy are nicely tender (read note 3). Adjust salt to taste.
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.
Serve
Add the hominy and plenty of broth to a deep plate. Top with shredded pork meat.
Add lettuce, onions, radish slices, and oregano. Drizzle with salsa and a squeeze of lime juice. Enjoy it along with tostadas.
Notes
If you want to use canned hominy, start the recipe from step 7.
Deheading corn kernels can be a bit time-consuming, but it’s an essential step to achieve the desired texture and flavor in authentic pozole.
If the meat is already cooked but the corn kernels are still a little hard, remove the meat and keep cooking the kernels until nicely tender.
Make the broth thicker by allowing it to cook longer. You can also smash some of the kernels against the pot sides with a wooden spoon.