Pozole Blanco

May 19, 2009


This recipe was adapted from chef Oswaldo ?Bibiano’s family recipe. He is the chef-owner of the Mexican restaurant, Autentica.

Serves 5–6


3 tbsp vegetable oil
1 white onion, chopped (about 2 cups)
3 tbsp dried oregano
2 tsp ground cumin
10 cups water or chicken broth
1 head garlic
2 ½ lbs pork shoulder, bone-in
3 15-oz cans white hominy, drained and rinsed
Salt to taste

(1) In a large stockpot, heat vegetable oil over medium-high heat. Sauté 1 ½ cups chopped onions until soft, about 3 minutes.
(2) Sprinkle pork shoulder with salt and brown in the pot, about 1 minute per side.
(3) Add 1 tbsp oregano and 1 tsp cumin.
(4) Add water or chicken broth and half of the garlic head, peels on.
(5) Bring to a boil, cover, and reduce heat to low. Simmer until pork nearly falls off the bone, about 2 hours.
(6) Transfer pork to a cutting board and let cool.
(7) Meanwhile, pour broth through a fine-mesh sieve into a large bowl. Discard garlic and onions.
(8) Add broth back to pot, add 2 cans hominy, and continue to cook over medium-high heat.
(9) Remove 2 cups broth and purée in a food processor with remaining can of hominy, remaining onion, 2 tbsp dried oregano, 1 tsp ground cumin, and 3 peeled garlic cloves.
(10) Stir blended mixture into pot.
(11) Shred pork and add to pot.
(12) Simmer for 20–30 minutes. Season with salt.
(13) Serve in bowls with a garnish plate of shredded green cabbage, diced radishes, diced red onion, sliced fresh serrano peppers, sliced avocados, lime wedges, crumbled cotija cheese, dried oregano, and your favorite hot sauce or salsa.

Filed under