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.
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
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.
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.
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.
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).