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Best Easy Pozole Blanco Recipe

Name: Best Easy Pozole Blanco Recipe
Total time: 180 min
Yield: 400 g
Ingredients: Pork shoulder 2 lbs; Canned hominy 2 28 oz; White onion 1 large; Garlic cloves 6 cloves; Bay leaf 2 pieces; Water 12 cups; Salt 2 tbsp; Dried oregano 2 tsp; Black pepper 1 tsp

Hominy and pork simmered in a clear, clean broth, allowing the fresh garnishes to shine. This protein-rich, family-style soup lets each diner customize with radish, oregano, and chile.

Cook 180 min Difficulty NORMAL 320 kcal

#high protein #family meal #Mexican soup #customizable

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Ingredients

Main ingredients

Pork shoulder 2 lbs
Canned hominy 2 28 oz
White onion 1 large
Garlic cloves 6 cloves
Bay leaf 2 pieces
Water 12 cups

Seasonings/Sauce

Salt 2 tbsp
Dried oregano 2 tsp
Black pepper 1 tsp

Nutrition summary

Carbohydrates 30 g 37%

Protein 26 g 33%

Fat 10 g 28%

Serving size 400g

Cooking steps

1

Cut the pork shoulder into large chunks and add to a large stockpot with 12 cups of water over high heat. Bring to a gentle boil, then skim off any foam for a clear broth.
2

Add the peeled and halved white onion, garlic cloves, and bay leaves. Reduce heat to a simmer and cook uncovered for 1.5 hours. Occasionally skim to maintain clarity.
3

Remove the onion, garlic, and bay leaves. Add the canned hominy (drained and rinsed) to the pot, and season with salt and black pepper.
4

Continue simmering for another 40–50 minutes, stirring occasionally to let the flavors meld. If needed, adjust with additional salt to taste.
5

Serve hot, letting each diner add dried oregano and their choice of sliced radish, shredded cabbage, and chopped chili as garnish at the table.

Personalized Q&A

Q. What's the key ingredient in this Pozole Blanco recipe?

The defining ingredient in Pozole Blanco is the combination of pork shoulder and hominy. The pork provides the soup's savory, protein-rich base, while the hominy contributes the signature chewy texture and subtle corn flavor that makes pozole unique.

Q. How do I ensure a clear and clean broth for Pozole Blanco?

After bringing the pork and water to a boil, it's important to skim off any foam that forms at the surface. Keeping the heat at a gentle simmer, as well as removing the onion, garlic, and bay leaves after their flavors are extracted, helps maintain clarity in the broth.

Q. What prevents the pork from becoming tough in this soup?

Simmering the pork shoulder gently over low heat is crucial for tenderness. Cooking slowly for about 1.5 hours breaks down connective tissues without drying the meat, resulting in succulent texture throughout the soup.

Q. How nutritious is Pozole Blanco per serving?

Each 400g serving of this Pozole Blanco provides approximately 320 kcal, with about 30g carbohydrates (37% of calories), 26g protein (33%), and 10g fat (28%), making it a balanced, protein-rich soup ideal for family meals.

Best Easy Pozole Blanco Recipe

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