Pozole Blanco is more than just a soup-it's a warm, comforting dish that embodies the heart of Mexican tradition. Made with tender pork, hominy, and a rich, subtly seasoned broth, this version highlights the simplicity and depth of flavors that make this dish so special. With both stovetop and slow cooker instructions, you can choose the method that works best for you. Whether it's for a special occasion or a cozy weeknight, this recipe will quickly become a favorite.
Like tamales and mole, pozole is at the pinnacle of Mexican comfort food. The smell and taste of this exquisite soup always takes me back to Christmas Eves, New Years and other special times when my parents would so lovingly prepare a big pot of this classic.
Nowadays, my dad has taught me how to prepare this authentic recipe in the slow cooker. It is so easy to prepare this way. Also, because it cooks long and slow it results in deliciously tender, soft pork and a flavorful, rich broth.
We then ladle the steaming soup into bowls and top with lots of fresh, crunchy garnishes and a velvety, red sauce that adds spice and an incredible depth of flavor.
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What is Pozole?
Pozole is a hominy based dish that is something between a soup and a stew. The term pozole comes from the Nahuatl word pozolli. Some claim the term means hominy, referring to the soup's main ingredient. However, others believe the word means 'foam,' referring to the foam that forms while cooking the hominy.
The original dish, regardless of its meaning, dates back to the Aztec Empire. It was once reserved for the Tenochtitlán elite, like royals and warriors, on special occasions.
Today, pozole (pronounced po-so-le) is one of the most popular dishes in Mexico. While enjoyed year-round, it's especially popular during celebrations like Christmas, New Year's, Mexican Independence Day, and birthdays
Because of its widespread popularity, the recipes vary by region and by family. In general though, there are 3 types of pozole.
Pozole rojo is made with pork (and sometimes beef) and simmered in a red broth created by combining different dried chiles.
Pozole verde, a green broth-based version, is made with tomatillos, green peppers like jalapeños, and usually chicken.
Then, there's pozole blanco. This variation has a white broth and is a milder version of pozole rojo. It is also made with pork simmered in a flavorful broth, with the option to add a spicy red sauce to each individual serving.
Why You'll Love This Pozole Blanco Recipe
- Traditional Recipe: The recipe is authentic but simple and sure to impress anyone you serve it to.
- Nutrient-rich and nourishing: Packed with protein from pork and fiber from hominy, this soup provides a satisfying and balanced meal. The slow-cooked broth, especially when using pig's feet, is full of collagen and minerals, offering both flavor and nutrition.
- Slow Cooker Instructions: The slow cooker instructions make the recipe simple and accessible. Although I have provided stovetop instructions, the slow cooker is my preferred method since you can set it and forget it, but still end up with a perfectly cooked soup.
- Makes Great Leftovers: This soup tastes even better the next day so it is great for leftovers.
- Great for Celebrations and Gatherings: This recipe yields lots of servings making it a great choice to serve for group gatherings.
- Spicy Red Sauce: I am also including our recipe for a red sauce made with dried chiles that each person can add to their bowl of soup. It is an excellent addition to this pozole.
For a similar traditional soup, check out Slow Cooker Menudo.
Ingredients & Substitutions
For the Pozole
- Country Style Pork Ribs: This type of pork is our reccomended option. It adds so much flavor, is easy to cut, and isn't overly greasy. If you cannot find country-style ribs, pre-cut pork stew meat can also work although won't add as much flavor. You can also cut up a pork shoulder but this does tend to come out greasier.
- Pig Trotters: Pig trotters, otherwise known as pig's feet, add the most flavor to this recipe. The pig's feet cook along with the meat, leaving the meat fall-off the bone tender and creating an amazing bone broth.
- Hominy: Pozole actually means hominy in Spanish and it is a pivotal part of this soup. We use canned white hominy because of its convenience and we also like the flavor. However, you will find many people who use dried hominy, which also has a great taste but requires a longer cooking time.
- Garlic: Fresh garlic cloves provide a rich, aromatic depth to the broth, enhancing the natural flavors of the pork and hominy.
- Onion: A white or yellow onion adds sweetness and balance to the broth, helping to create a full-bodied base for the soup.
- Bay Leaves: Bay leaves add an earthy, slightly floral note that enhances the complexity of the broth. Just one leaf is enough to bring a subtle background flavor to the dish.
- Cumin: A small pinch of ground cumin gives the broth a warm, slightly smoky undertone, without overpowering the other flavors.
- Water: This serves as the primary cooking liquid for the broth. Using enough water is crucial to ensure all the ingredients cook evenly and develop their flavors.
- Salt: I like to use kosher salt or coarse sea salt and add it at different stages ensures that the dish is well-seasoned and balanced.
- Chicken Broth: You can use only water if you choose, but chicken broth enhances the flavor of the broth and complements the flavor of the pork.
- Garnishes: The garnishes we use include diced radishes, shredded lettuce, diced onion, lime juice, and crushed oregano. They complement each other as well as the flavors of the broth and pork beautifully. They also add a great variety of textures.
For the Red Chile Sauce
- Chile de Arbol: Chiles de arbol are dried, small, red peppers. They are very spicy, with a smoky, nutty flavor. Find them in many grocery stores, Latin American supermarkets, and online.
- Chile Guajillo: Guajillo chiles are dried mirasol chiles. They are sweet and smoky without being too acidic, with a mild to medium heat. Find them in Latin American supermarkets or click here to buy online.
- Garlic Powder This adds a concentrated, earthy garlic flavor that blends seamlessly into the sauce. If you prefer, you can use a small garlic clove instead.
- Salt: Just a small bit of kosher salt helps balance out the flavors.
- Water: Used to both boil the chiles and to blend them and other ingredients into a smooth, pourable sauce.
See recipe card for quantities
How to Make White Pozole
Slow Cooker Instructions
1. Prepare the Pork: Dice 3-4 lbs of country style ribs into ½ inch pieces.
2. Prepare the Pig's Feet: Defrost the pig's feet if frozen. Run them under cold water or defrost them for a few minutes in the microwave.
Place the pig's feet in a small pot. Fill with enough water to cover them. Boil for 5 minutes. Drain and set aside.
3. Prepare the Water: Add 10 cups of cold water and 4 cups of chicken broth to the slow cooker. Dissolve of kosher salt into the water and taste. The water should taste like salt, but not salty.
4. Add Ingredients and Cook: Add the diced pork, pig trotters, onion, garlic cloves, bay leaf, and a pinch of ground cumin. Place the lid on the slow cooker. Set the timer for 8 hours on low.
5. Add the Hominy: In the last 15 minutes before the pozole is done, cook 3 cans of hominy and their liquid in a small pot for 3-4 minutes. Drain the hominy and add to the slow cooker.
6. Adjust Seasoning: Taste and add more salt if needed.
Stovetop Instructions
1. Prepare Ingredients: To make pozole on the stove, you will need to use a large stockpot such as this one. Follow the same instructions as listed above for prepping the meat, preparing the water, and adding the ingredients.
2. Boil: Cover and bring the pot to a boil. Once boiling, turn the heat to the lowest setting of your stove, ensuring your pozole continues to simmer.
3. Simmer: Simmer on very low heat for 3 hours. Monitor the pot to ensure the level of the water does not get too low. If it does, add more water. Skim any foam or fat that accumulates at the top.
4. Check for Doneness: At the three-hour mark, inspect the pig trotters for doneness.
5. Add Hominy: About 15 minutes before the pozole is done, pour 3 cans of hominy and their liquid into a small pot. Place the pot on the stove and bring to a boil. Simmer for 3-4 minutes. Drain the hominy and add to the pot.
6. Adjust Seasoning: Taste and add more salt if needed.
Hint: For either method, to make sure the pozole is ready, pierce one of the pig trotters with a fork. If it is fall of the bone tender, the soup is ready. If they are still tough, cook for another hour on low.
How to Make The Red Chile Sauce
1. Boil Chiles: Add 15 chiles de arbol and 3 chiles guajillo to a small pot of boiling water. Cover and simmer for 5 minutes, then let rest in the pot of water for another 5 minutes.
2. Blend: Once soft, add the chiles to a blender (or food processor) along with ¼ teaspoon of kosher salt, ¼ teaspoon of garlic powder and ½ cup of water.
3. Make the Red Chile Sauce: Use a fine mesh sieve to strain the sauce into a salsa bowl or small container. Use a spoon to mix and push the sauce to help it through the strainer and get rid of any seeds and unblended pieces.
Recommended for This Recipe
Crock Pot 8-Quart
This 8-quart slow cooker is ideal for pozole and menudo. Its large capacity fits all the ingredients, it's easy to use, and the programmable settings let you set it and forget it.
How to Serve
Set out the garnishes so everyone can customize their bowl. The garnishes we like to use include:
- Shredded Lettuce
- Diced Radishes
- Diced Onion
- Crushed Oregano
- Limes
- Red Salsa for Pozole
We also love to serve with a side of bolillos, which when dipped in the soup absorb the broth and taste so good. Other people also like to accompany this Mexican soup with tostadas or warm tortillas.
You may also want to scoop out any of the bones left from the pig's trotters and just leave the meat. This prevents unexpected bones from surprising you or your guests while eating.
Storing and Reheating
Store in the refrigerator in an air-tight container for up to 4 days. You can also freeze it for up to 5 months.
When refrigerated, the soup will solidify because of the pork fat and collagen. It will go back to its liquid form though once reheated.
To reheat, pour the stew in a pot over medium heat and cook until simmering and steaming.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Tips and Variations
- Instead of shredded lettuce, you can top your pozole with cabbage.
- Instead of bolillos, you can also serve with corn tortillas, flour tortillas, or tostadas.
- Use low-sodium chicken broth to control the amount of salt used.
- Don't skip the garnishes: The fresh toppings and the salsa add crucial texture and brightness, balancing the richness of the pork and broth.
- Using dried hominy: If you prefer dried hominy over canned, soak it overnight and cook it separately for a few hours before adding it to the pozole.
FAQ
Pozole Blanco has a mild, clear broth made with pork, while Pozole Rojo is simmered with pork or beef in a red broth made from dried chiles, giving it a deeper, spicier flavor. The key difference is the addition of chiles in Pozole Rojo, while Pozole Blanco keeps the broth simple, with the option to add a spicy red sauce to individual bowls.
Hominy is dried corn kernels that have been treated with an alkaline solution, such as lime or lye, in a process called nixtamalization. This process softens the corn, removes the hull, and enhances its flavor and nutritional value. Hominy is a key ingredient in dishes like pozole, where its chewy texture absorbs the flavors of the broth.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for more soup recipes? Try these:
Recipe
Pozole Blanco
Equipment
- slow cooker (I use an 8qt slow cooker)
- Stockpot (For stovetop method)
Ingredients
Pozole
- 3-4 lbs country style pork ribs
- 2 lbs pig trotters (pig's feet)
- 10 cups water
- 4 cups low-sodium chicken broth
- 2 tablespoon kosher salt (plus more to taste)
- ½ whole white onion
- 2 whole garlic cloves
- 1 large bay leaf
- ⅛ teaspoon ground cumin
- 3 15.5 oz cans of white hominy
Spicy Red Sauce
- 15 dried chiles de arbol
- 3 chiles guajillo
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ½ cup water
Garnishes
- 2 cups shredded lettuce
- 1 cup diced radishes
- ½ cup diced white onion
- 2 limes cut in wedges
- 1 tablespoon dried Mexican oregano
- sliced bolillos or French bread
Instructions
Pozole
- Dice the country style ribs into ½ inch pieces.
- Defrost the pig's feet if they are frozen. Run them under cold water or defrost them for a few minutes in the microwave.
- Place the pig's feet in a small pot. Fill with enough water to cover them. Boil for 5 minutes. Drain and set aside.
- Add 10 cups of cold water and the chicken broth to the slow cooker. The level of the liquid should be about 2 inches below the top of the pot. We use an 8-quart slow cooker, so if yours is a 7 or 6, you my need to add less water than the 10 cups indicated.
- Dissolve 2 tablespoons of kosher salt into the water and taste. The water should taste like salt, but not salty. Add another ¼ tablespoon of salt only if needed.
- Carefully add in the diced pork, pig's feet, onion, garlic cloves, bay leaf, and ground cumin.
- Place the lid on the slow cooker. Set the timer for 8 hours on low.
- To make sure the pozole is ready, pierce one of the pig trotters with a fork. If it is fall of the bone tender, the soup is ready. If they are still tough, cook for another hour on low.
- Skim any foam or fat that accumulates at the top.
- In the last 15 minutes before the pozole is finished cooking, pour the cans of hominy and their liquid into a small pot. Place the pot on the stove and bring to a boil. Simmer for 3-4 minutes.
- Drain the hominy and add to the slow cooker. Allow the hominy to cook with the pozole for another 10 minutes.
- Taste and add more salt if needed.
Spicy Red Sauce
- Add 15 chiles de arbol and 3 chiles guajillo to a small pot of boiling water. Cover and simmer for 5 minutes. Turn off the heat and let the chiles rest in the pot of water for another 5 minutes.
- Once soft, add the chiles to a blender (or food processor) along with ¼ teaspoon of kosher salt, the garlic powder and water.
- Use a fine mesh sieve to strain the sauce into a salsa bowl or small container.
Serve
- Serve the pozole in bowls and allow each person to add the garnishes and red sauce to their liking.
Notes
- To make pozole on the stove, you will need to use a large stockpot such as this one.
- Follow the same instructions as listed above for preparing the meat, preparing the water, and adding the ingredients.
- Cover and bring the pot to a boil.
- Once boiling, turn the heat to the lowest setting of your stove, ensuring your pozole continues to simmer.
- Simmer on very low heat for 3 hours. Monitor the pot to ensure the level of the water does not get too low. If it does, add more water.
- Skim any foam or fat that accumulates at the top.
- At 3 hours, check the pig trotters to see if they are done as indicated above.
- In the last 15 minutes or so before the pozole is finished cooking, pour 3 cans of hominy and their liquid into a small pot. Place the pot on the stove and bring to a boil. Simmer for 3-4 minutes.
- Drain the hominy and add to the pot.
- Taste and add more salt if needed.
Nutrition
Corona, Karina. "History of Pozole: A Tale of Celebration & Sacrifice." Familia Kitchen, October 2020, https://familiakitchen.com/history-pozole-a-tale-of-celebration-sacrifice/
MasterClass. "Guide to Pozole: Exploring Mexico's Take on Traditional Stew." 7 June, 2021, https://www.masterclass.com/articles/guide-to-pozole
Krista Puttman
I’ve made this three times now- SO GOOD. I use the stove top method, and make it the day before I want to serve it (rapid cool the broth in an ice bath before refrigerating) It is great for serving a big group of people. (Double or triple recipe) The soup by itself is very simple, but the rich velvety broth , meat and hominy combined with all of the fresh toppings and chile sauce becomes very special and festive. This recipe is the first time I have ever cooked or eaten pig’s feet. (I did remove them from the broth before serving, to avoid bones etc- but am sure they are what makes this broth so special) Most recently made it for my Mexican son-in-law’s birthday party and it was a big hit. 😅🩷
Gemma
Hi Krista, thank you so much for your wonderful message. I love that you liked this recipe, it is definitely not of my favorites and I have so many fond memories tied to it too. Thank you for sharing it with your family too, I am so glad they also enjoyed it. The pig's feet definitely add so much flavor. Personally, I also remove them, but there some members of my family also enjoy eating those as well.
Yadi
Is there anything you’d recommend as a substitute for the pigs feet?
Gemma
Hi Yadi, you could use pork neck bones, which will provide some gelatin and enrich the broth, similar to pig's feet. I suggest you also boil them first in water before adding them to the pot (like the pig's feet) to remove impurities. Another option is to add in some of the bones from the country style ribs. They will add some rich flavor, just not as much as the pig's feet or neck bones. I hope this helps. Let me know if you have any other questions.
Laura
I was looking for a slow cooker pozole! This was so good and easy in the crockpot.
Gemma
Hi Laura, yes the slow cooker makes this so easy and the meat so tender. So glad you liked it.