Pozole blanco! For many years now, I have had this vision of photographing pozole with three different colors. I came across a photo on pinterest and I put it on my to make list! Years later, here I am finally sharing my version with you all.
Not A Fan of Pork?
If you are not a fan of pork, use chicken, beef, shrimp or vegetables! Tried them all! Love them all! The key to adding more flavor to this pozole blanco is searing and browning the seasoned pork in a little bit of lard. Using fresh cooked corn hominy with the liquid. Adding oregano directly to the pozole and letting it simmer together. I do the same with my menudo recipe. Mom used to cook it that way.
Finally, The Videos!
I had these videos on my board to finish since December! Oh boy! Along with sharing the printable recipes, I am trying my best to give you a step by step visual on how the recipes come together. From start to finish. It isn’t always pretty, lol! It’s a process, but the end results are delicious!
So, The Question Is…
Are you a pozole rojo or pozole verde fan? I honestly enjoyed all three versions. My friends were skeptical about the white pozole, but they commented how flavorful it was on it’s own. That made me happy!
Not Lacking In Images For This Post!
I made sure to capture as many images as possible for this recipe. I rush myself to get done too many times and miss the opportunity for some great food photos.
For many years I have been following Rancho Gordo online. Come to find out They are not far from where I live now. Their products are available online, but popular corn for pozole sells out often. Keep checking though! Many stores in California carry the brand too. Link for site is at the bottom of this photo.
Pozole Blanco! Red or Green?
- 4 1/2 lbs Pork butt/shoulder sliced into 1 inch chunks
- Salt and pepper to taste
- 1/4 cup Pork lard, manteca
- 1 med Onion sliced
- 6-10 cloves of garlic
- 4-5 bay leaves
- 1 gallon Water
- 1 tbsp Mexican oregano
- 1 lb maiz, previously cooked or use 1 pound canned hominy
- 2 c broth from maiz, if available
- drizzle of oil
- 10 chile California stems and seeds removed
- 12 chile de arbol stems removed
- 1 tsp chile piquin
- 1 tsp oregano
- 1 tsp cumin seeds
- 6 cloves of garlic
- 2 cups water
- salt to taste
- Drizzle of oil
- 4 jalapeños stems removed, sliced open
- 4 serranos stems removed, sliced open
- 1 poblano stems and seeds removed, slice into strips
- 1/3 section white onion sliced
- 6 cloves of garlic
- 1/4 c pepitas
- 1 tsp oregano
- handful fresh cilantro
- 2 c water
- Salt to taste
- cabbage shredded
- radishes sliced thin
- limes wedges
- toasted chile de arbol, crushed
- Oregano, crushed
- Each salsa is prepared in similar fashion. After prepping chiles(fresh or dried), onion and garlic, transfer to a skillet with drizzle of oil at medium heat.
- Add spices or seeds(pepitas) indicated for each salsa to skillet. When ingredients begin to caramelize and become aromatic, pour in the 2 cups of water. Bring up to a simmer for 10 minutes.
- Transfer softened ingredients to the blender. Add spices or fresh ingredients as indicated. Note: in the salsa verde video, I forgot to add the oregano to the skillet. I added it to the blender, but didn't show that.
- Once salsa is blended until smooth, transfer back to sauce pan and cook at a light simmer for 10 minutes. Set aside.
- After slicing the pork, transfer it to a large dutch oven style pot. Season, to taste, with salt and pepper. Heat to medium/high. When pork begins to sizzle, add the onion, garlic and bay leaves. Brown, stirring as needed for a few minutes. Add the pork lard and continue browning for 7-9 minutes.
- Pour in 1 gallon of water or enough water to fill pot most of the way. Bring up to a simmer. Season with salt, to taste. Continue cooking the pork, skimming the top as needed.
- Once pork is mostly tender, add the oregano and prepared hominy with 2 cups of the liquid from hominy. This will add more pozole flavor!
- Continue cooking for at least 40 more minutes or until pork is really tender.
- Now, if you wanted to just go ahead and prepare red or green pozole, you could mix in either salsa when you added the oregano and hominy. That's up to you.
- To serve pozole blanco, you can serve the salsa on the side and let your guest customize their bowl of pozole. Garnish with cabbage, radishes, lime, toasted chile and oregano. Serve with tostadas, avocado or quesadillas!