Entree: Mexico – Pozole blanco (White pozole)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into large chunks
- 2 (29 oz / 820 g each) cans hominy, drained (58 oz / 1.65 kg total)
- 8 cups (1.9 L) water or low-sodium pork stock
- 1 large white onion, halved (approx. 10 oz / 280 g)
- 8 garlic cloves, peeled
- 2 bay leaves
- 1 tsp (5 g) dried Mexican oregano
- 1 tsp (2 g) whole black peppercorns
- Salt, to taste
- Freshly ground black pepper, to taste
- Shredded cabbage, for garnish
- Radishes, thinly sliced, for garnish
- Lime wedges, for serving
- Dried oregano, for sprinkling
- Avocado slices, optional garnish

Instructions

1. Place pork shoulder, whole onion halves, 4 garlic cloves, bay leaves, peppercorns, and water or stock in a large pot; bring to a boil then reduce to a low simmer, skimming foam; simmer 1½ to 2 hours until pork is very tender.
2. Remove pork and set aside to cool slightly; strain the broth into a clean pot and discard solids, return broth to a simmer.
3. Remove bones from pork and shred or chop into bite-sized pieces; return shredded pork to the strained broth.
4. Add drained hominy to the pot with remaining garlic (crushed or minced) and oregano; simmer uncovered 25–30 minutes so hominy is fully heated and flavors combine.
5. Season with salt and pepper to taste, remove bay leaves, and serve hot with shredded cabbage, sliced radishes, lime wedges, a sprinkle of dried oregano, and avocado if desired.