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 $7 At Amazon
Dutch Oven
$100 $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.
Recipe notes
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