If monotone is your thing, then THIS version of the classic pozole is for you! Blanco (white) ingredients, including fluffy hominy, come together to form a soup that's deceivingly packed with flavour. It's amazing just HOW flavourful Pozole Blanco is - learn how.
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.
Serving
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.
Video
Notes
Alt Cooking Methods
Instant pot version will cut the recipe into one third of the cooking time without sacrificing flavour or texture.
Stove top will take longer, but will give exactly the same results.
Ingredient Substitutions
You can substitute pork for chicken. Use chicken thighs (with the bone in for more flavour). Chicken breast will dry out, so use only thighs.
For garnishes, you needn't stay monotone like I did, you can add all sorts to liven up the colour and flavour to your own liking. Try fresh tomatoes, avocado slices, pink radishes, limes, shredded cabbage, cilantro, fresh chillies, peppers, hot sauce, cojita cheese, sour cream, crumbled crispy corn tortillas, red onion, white onion, spring onion and more.
Serving suggestions
Serve hot alongside bowls filled with your choice of garnishes for those at the table to garnish themselves. Add a few warm corn tortillas to the side too.
Storage
Fridge: Pozole blanco is a perfect contender to make in advance. It'll stay fresh in the fridge for 4-5 days without any garnishes.
Freezer: Portion into single serves and freeze for 3+ months. Then simply reheat in a microwave (stirring occasionally) until piping hot. Garnish as normal.