Counter 06 · Stews & Braises
Pozole Blanco with Pork Shoulder
The clear, white pozole of Guerrero and Jalisco: pork shoulder and hominy simmered in a garlicky broth, then loaded at the table with cabbage, radish, onion, oregano, lime and crisp tostadas.
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Serves
- 8
- Level
- Medium
Pozole blanco is the plain version of Mexico's great hominy soup, with no red or green chile in the broth. That puts the focus on the pork and the garnishes, which are half the fun. Everyone builds their own bowl with shredded lettuce or cabbage, pickled onion, radish, dried oregano rubbed between the palms, and a squeeze of lime. A bone-in pork neck or a pig's foot in the pot gives the broth more body. Canned hominy is fine; rinse it well so the broth stays clear.
Method
-
Put the pork shoulder, pork neck, onion, garlic and bay leaves in a large pot with 4 quarts cold water. Bring to a boil and skim off every bit of gray foam for a clear broth.
-
Lower the heat, add the salt, and simmer partly covered for 1 1/2 hours.
-
Add the hominy and simmer 45 minutes more, until the pork breaks apart with a spoon and the hominy kernels have opened like flowers.
-
Remove the onion, garlic, bay leaves and neck bones. Pick the meat from the neck and return it to the pot, breaking large shoulder pieces into bite-size chunks.
-
Taste the broth and add salt until it tastes well seasoned. It should be savory and clean, with a little fat shimmering on top.
-
Set out the lettuce, radishes, pickled onion, oregano, lime and tostadas. Ladle the pozole into deep bowls and let everyone garnish their own.
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