Authentic Mexican Pozole Blanco Recipe

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 6 cups (1.4L) chicken stock 6 cups (1.4L) chicken stock
• 2 cups (470ml) pork broth 2 cups (470ml) pork broth
• 2 cans (15 ounces each) hominy, drained and rinsed 2 cans (15 ounces each) hominy, drained and rinsed
• For garnish: shredded cabbage, sliced radishes, chopped onions, lime wedges, dried oregano For garnish: shredded cabbage, sliced radishes, chopped onions, lime wedges, dried oregano

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the pork chunks and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. 3.
   Sprinkle in the dried oregano, ground cumin, salt, and black pepper. Stir well to coat the pork and onions with the spices.
4. 4.
   Pour in the chicken stock and pork broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the pork is tender.
5. 5.
   Add the drained hominy to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Pozole Blanco hot, garnished with shredded cabbage, sliced radishes, chopped onions, a squeeze of lime juice, and a sprinkle of dried oregano.

Treat your ingredients with care...

• Pork shoulder — Trim excess fat from the pork shoulder before cutting it into chunks for a leaner stew.
• Hominy — If you can't find canned hominy, you can use dried hominy. Soak it overnight and cook it separately before adding it to the stew.

Tips & Tricks

• For a spicier version, add chopped jalapeños or serrano peppers to the stew.
• To save time, you can use a pressure cooker to cook the pork shoulder. Follow the manufacturer's instructions for cooking times.
• Leftover Pozole Blanco can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve Pozole Blanco in bowls, allowing each person to customize their toppings according to their taste preferences. Provide warm tortillas or crusty bread on the side for dipping.

Presentation advice

When serving Pozole Blanco, make sure to ladle the stew into bowls generously, showcasing the vibrant colors of the garnishes. Sprinkle some dried oregano on top for an extra touch of flavor and visual appeal.