Pozole Blanco Recipe (White Posole)

🧂 Ingredients

• 3 pounds pork shoulder (bone-in preferred)

  cut into large 2-3 inch chunks
• 1 pound ham hocks
• 1/2 pound pig's feet

  Or use more ham hocks - see RECIPE NOTES for other options
• 1 large white onion

  quartered
• 2 carrots rough

  chopped
• 2 stalks celery rough

  chopped
• 1 large head garlic

  peeled
• 2 bay leaves
• Salt to taste
• 4 quarts water
• 3 15- ounce cans white hominy

  drained and rinsed (or use dried hominy soaked overnight)
• Crushed red chilies or chili powder, salsa picante, sliced radish, chopped cilantro or Mexican oregano, lime wedges, chopped red onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce, shredded cabbage, tortilla chips (as desired). Some areas swirl in a raw egg before serving.

Instructions

• 1 To a large pot, add the pork shoulder, ham hocks, pig’s feet (or other pork
  you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the
  water. It should cover the ingredients. Bring to a boil, then reduce heat and
  simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty
  foam that rises to the top of the pot periodically.
• 2 Remove the pork from the pot and chop or shred it with forks. Cover the shredded
  meat and set aside.
• 3 Strain the stock and discard the solids (spent vegetables and any bones). Return
  the strained stock to the large pot and keep at a simmer.
• 4 Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.
• 5 Simmer for 10 more minutes to heat through.
• 6 Serve the pozole into bowls and top with your chosen garnish, or serve the
  garnish on the side for diners to garnish as desired.

Nutrition Info