Pozole Blanco
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]Pozole is a classic of Mexican cuisine and a truly celebratory dish. Every region, town, and even family would have their own recipe. This is the pozole recipe my mum used to cook for me when I was growing up in Mexico and nowadays every time I come back to Mexico.
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Ingredients
- 1 kg of hominy drained and washed
- 1 kg of pork loin skirt or leg, deboned and cut in 5cms chunks
- 1 ½ ltr of chicken or beef stock
- 1 garlic clove
- 1 white onion peeled
- 1 bouquet garni made with 6 peppercorns 3 cloves, and 2 bay leaves
- Salt to taste
- 1 white or red onion finely chopped for garnish
- 6 radishes sliced for garnish
- Oregano preferably Mexican oregano for garnish
- arbol chili flakes or chili powder of preference for garnish
- 4 limes cut in wedges for garnish
- ½ lettuce finely chopped for garnish
- Tostadas baked or fried to serve
Instructions
- If hominy not cooked (dried corn), place it in a saucepan with 2 litres of water and cook until the corn blossoms and drain. This may take several hours, at least 2 hours.
- In a large saucepan add the stock, the pork chunks, the cooked hominy, garlic, and bouquet garni and cook in low heat until meat is fully cooked.
- Remove the garlic, onion, and bouquet garni. Add salt to taste.
- Serve hot in bowls and place the garnishes on a side plate or in the middle of the table for each person to prepare their own pozole.
Notes
- Hominy is the main element of this dish but if you have access to 'cacahuazintle corn' use that instead. It just means that you need to cook for longer.
- If you can't find hominy, a good substitute would be chickpeas but always try to find corn or hominy before resourcing to this option.
- Yes, you can use hot sauce instead of chili powder or flakes, but I personally prefer arbol chili flakes or powder.