To complete the trinity of Mexican Pozole is this wonderfully simple and tasty recipe for Pozole Blanco. A flavoursome broth with fork-tender pork and fluffy hominy corn – pozole blanco is a monotone marvel!
Pozole Verde, Blanco Y Rojo - the Mexican flag of flavour.
Pozole is a treasured soup in Mexico, revered for its distinctive flavour. Most people would be aware of Pozole Rojo, the red version of the soup - rich with smoky chilli heat and bright red appearance. Pozole Verde features an abundance of green ingredients which come together to make a light, bright soup. And then there is this - a delicious recipe for Authentic Pozole Blanco (white posole) - the simplest of the three to make at home - but don't assume that means less flavour - it's a taste sensation. And how fitting that the three together mirror the colours of the Mexican flag.
All pozoles feature one common ingredient - hominy. The quintessentially Mexican ingredient - corn is soaked in lime to remove the husks - the kernel then swell into plump, soft delights. They're added to the soup to bring a wonderful and distinctive flavour. Think of a soup that tastes of corn tortillas and you're on the right track.
What is pozole blanco?
Pozole blanco or 'white pozole' is probably the least known of the pozole family, which is a shame is its supremely tasty. The appearance is beautifully monotone, taking its light hues from humble white ingredients. The key is not to discolour the broth more than needed as we want it as blonde as possible.
The soup, like all Mexican pozole is adorned with garnishes galore. In the case of pozole blanco, we amp up the whiteness with only white garnishes. Sour cream, white radish, cojita cheese and white onion. It's a thing of beauty and a taste sensation to say the least. Savoury, light and surprisingly flavourful, it's one of my most favourite Mexican dishes of all-time. Once you sample it yourself I'm sure you'll agree.
Other delicious Mexican recipes to try at home
If you're looking to cook something packed with flavour, texture and colour - you need not look further than Mexican food. It's one of my most favourite cuisines on the planet and I cook it most weeks at home. Here are some of my other favourite Mexican recipes for you to try yourself.
Heat the oil until hot in the Instant Pot using the sauté setting, or in a large pan over a moderate heat.
Add the onion and fry gently for 3-4 minutes until softened but not browned.
Add the garlic and fry for another 1-2 minutes before adding the oregano and bay leaves.
Add the pork and stir to coat everything. Season with the salt and then pour in 700ml/23oz of water.
For Instant Pot: Put on the lid and set to pressure cook for 30 minutes.For stove top: Bring to a boil, then reduce the heat to low, cover the pan and simmer gently for 1½ hours until the pork is soft.
Remove the lid and then pour in the hominy and liquid. Return the pan to the heat (or sauté setting if using the Instant Pot) and bring to a boil. Cook for 5 minutes then remove from heat and serve.
Serve hot in bowls and garnish with the white onion, a drizzle of sour cream, a scattering of cojita cheese and a few radish slices.
Amount Per Serving
Calories 457Calories from Fat 333
% Daily Value*
Saturated Fat 16g100%
Vitamin A 11IU0%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Appetizer, Main Course
Cuisine | Mexican
Keyword | hominy corn, Hominy soup, Pozole
Did you make my Pozole Blanco?
How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.
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