Entree: Mexico – Morelos (Central Mexico) – Pozole Blanco de Morelos

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 10 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.4 kg) bone-in pork shoulder, cut into 2-inch (5 cm) chunks
- 2 bone-in pork shanks (hocks), approx. 12 oz (340 g) each
- 12 cups (3.0 L) water, plus more for soaking/cooking hominy
- 3 cups (600 g) dried nixtamalized hominy (cacahuazintle), soaked and cooked until kernels open, OR 2 (28 oz) cans (2 x 796 g) hominy, drained
- 1 large white onion, halved (for stock)
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp (8 g) whole black peppercorns
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) dried Mexican oregano (for serving)
- 6–8 radishes, thinly sliced
- 4 cups (120 g) shredded iceberg or romaine lettuce
- 1/2 cup (80 g) finely chopped white onion (for garnish)
- 4 limes, cut into wedges
- 8 small corn tortillas, warmed (for serving)

Instructions

Short Description:
A clear, savory pork-and-hominy soup from Morelos served as a hearty main course with shredded pork, tender nixtamalized hominy, and bright garnishes of radish, shredded lettuce, onion, oregano, and lime.

Regional Notes:
This Morelos version is distinguished by its clear, uncolored broth (no red or green chiles) and focus on pure pork flavor and plump cacahuazintle-style hominy. It is traditionally finished at the table with radishes, shredded lettuce, raw onion, oregano, and lime rather than heavy sauces.

1. If using dried hominy: rinse and soak the dried hominy overnight in plenty of water. Drain, place in a large pot, cover with fresh water by 2 inches (5 cm), bring to a simmer and cook 1.5–2 hours until kernels swell and the outer skin loosens or bursts; drain and set aside. If using canned hominy, skip this step and drain and rinse the cans.
2. Blanch the pork to keep the broth clear: place pork shoulder and shanks in a large stockpot and cover with cold water (about 12 cups/3.0 L). Bring to a rolling boil over high heat for 5 minutes. Use a slotted spoon to remove scum, then drain the pot and rinse the meat and the pot under running water to remove impurities.
3. Refill the cleaned pot with 12 cups (3.0 L) fresh cold water. Add the blanched pork pieces, halved onion, smashed garlic, bay leaves, and peppercorns. Bring to a gentle boil, then reduce heat to low and simmer gently, partially covered, for 1.5–2 hours until the pork is very tender and starting to fall from the bone. Skim any fat/foam from the surface occasionally to keep the broth clear.
4. Remove the pork pieces to a cutting board. Strain the broth through a fine-mesh sieve into a clean pot to produce a clear consommé; discard solids. If the broth has excess fat, cool briefly and skim the fat or use a fat separator for a clearer soup.
5. Shred the pork, discarding bones and excess fat, and return the shredded meat to the strained broth.
6. Add the cooked or canned hominy to the pot. Simmer gently 15–20 minutes to allow flavors to meld and hominy to heat through. Taste and season with additional kosher salt as needed (start with another 1–2 tsp/5–10 g and adjust).
7. While the pozole simmers, arrange garnishes: thinly slice radishes, shred lettuce, chop the raw white onion, and cut lime wedges. Toast or warm corn tortillas.
8. To serve, ladle pozole into deep bowls with a generous portion of pork and hominy. Offer garnishes of radish slices, shredded lettuce, chopped onion, a sprinkle of dried Mexican oregano, lime wedges, and warm tortillas at the table so each person finishes their bowl to taste.
9. Traditional presentation: serve piping hot with lime squeezed over each bowl and the fresh garnishes added right before eating to preserve the clear broth and contrasting textures.