![Posole Blanco in an speckled bowl on a green fabric texture](https://cdn.statically.io/img/assets.epicurious.com/photos/661e509d433d377d76afc6a9/1:1/w_2560%2Cc_limit/20240214-0524-DIS-0410.jpg)
Pozole is a traditional Mexican stew with three iterations: rojo, verde and blanco. Pozole blanco, or “white pozole,” omits chiles but still packs a punch with a garlic-and-onion-filled broth that comes together in minutes. Small, tender pieces of pork and chewy hominy simmer in the fragrant broth to add a welcome meaty, starchy richness before being topped by a balancing mix of crisp, fresh accompaniments: shredded cabbage, thinly sliced radishes and creamy wedges of avocado.
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What you’ll need
Chicken Bouillon Paste
$8 $6 At Amazon
Dutch Oven
$80 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Recipe information
Total Time
1 hour 20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Season 1 lb. pork shoulder (Boston butt), cut into 1" pieces, all over with kosher salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Cook meat in a single layer, turning halfway through, until deeply browned, about 4 minutes.
Step 2
Add 4 garlic cloves, finely chopped, and 4½ tsp. chicken bouillon paste to pot and cook, stirring often to avoid burning garlic, until meat is coated, about 1 minute. Sprinkle in 2 Tbsp. all-purpose flour and cook, stirring, until no dry streaks remain, about 1 minute.
Step 3
Add 1 white onion, halved, peeled, 2 bay leaves, 1½ tsp. oregano, preferably Mexican, and 6 cups water. Increase heat to high; bring to a boil. Reduce heat so soup is at a simmer, cover, and cook until pork is tender and soup has thickened slightly, 45–55 minutes.
Step 4
Add two 15-oz. cans white hominy, rinsed, and cook, uncovered, until tender (meat will be even more tender at this point), 20–30 minutes. Taste soup and season with salt.
Step 5
Ladle soup among bowls; top with thinly sliced green cabbage, thinly sliced radishes, cilantro leaves with tender stems, and sliced avocado. Serve with tostadas and lime wedges for squeezing over.
Do Ahead: Soup (without toppings) can be made 5 days ahead. Let cool; cover and chill. Reheat over medium before serving.
Leave a Review
Reviews (1)
Back to TopPlease fix the typo in the list of ingredients. It should be "tortillas" not "tostadas"!
Anonymous
4/20/2024
Very flavorful and super easy to put together. I make posole verde every summer with fresh peppers from the garden and this soup is way quicker to throw together and great to make when peppers aren’t in season. My husband and out of town guests loved this soup. This is a keeper!5
Tracey
York, PA
6/6/2024