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Pozole blanco served three different ways
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Pozole Blanco! Red or Green?

Simple pork pozole with a choice of red or green spicy salsa!
Course Soup
Cuisine Mexican
Prep Time 1 hour
Cook Time 5 hours
Soak Corn 1 day
Total Time 1 day 6 hours
Servings 8 Servings

Ingredients

Pozole Blanco

  • 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

Salsa Roja

  • 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

Salsa Verde

  • 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

Garnish

  • cabbage shredded
  • radishes sliced thin
  • limes wedges
  • toasted chile de arbol, crushed
  • Oregano, crushed
  • Tostadas
  • Avocado

Instructions

Salsa

  • 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.

Pozole Blanco

  • 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!

Notes

If you are serving oversized Mexican bowls of pozole, you may only get 5-6 servings, lol! Plan ahead and double the recipe. Enjoy! Those salsa recipes are delicious for enchiladas, tortas ahogadas, chilaquiles, mole verde and more!