Pozole Blanco

Pozole Blanco is a beloved, traditional Mexican soup made with hominy and tender pork in an amazingly flavorful broth. In this recipe, I provide slow cooker instructions for an easy and perfectly cooked dish that is great for special occasions or any day of the week.

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

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.

Jump to:

• What is Pozole?
• Why You'll Love This Pozole Blanco Recipe
• The Ingredients
• How to Make Slow Cooker Pozole
• Tips and Variations
• Recipe

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. Others though, say the word means foam, referring to the foam that is created during the process of cooking the hominy.

Regardless of its meaning, the original dish can be traced back to the time of the Aztec Empire. During that time the stew was served only to those part of the Tenochtitlán elite, such as royals and warriors, on special occasions.

Nowadays, pozole (pronounced po-so-le) is one of the most popular dishes enjoyed by many throughout Mexico. Even though it is served year-round, it is especially prepared for celebrations such as Christmas, New Years, 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 made by adding various 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 mild version of pozole rojo. It is also made with pork which is simmered in a flavorful broth, with the option of adding a spicy red sauce to each individual serving.

Why You'll Love This Pozole Blanco Recipe

• Slow Cooker Instructions: The recipe is simple and accessible because it is made in the slow cooker. 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.

• Traditional Recipe: The recipe is authentic but simple and sure to impress anyone you serve it to.

• 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.

The Ingredients

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 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

• Onion

• Bay Leaves

• Cumin

• Water

• Salt

• 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 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

• Salt

• Water

How to Make Slow Cooker Pozole

1. Prepare the Meat

• Dice 3-4 lbs of country style ribs into ½ inch pieces.
• 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.

2. Prepare the Water

• Add 10 cups of cold water and 4 cups of 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.

3. Add Ingredients

• Carefully add in the diced pork, 5 pieces of pig trotters, ½ of a whole onion, 2 whole garlic cloves, 1 large bay leaf, ⅛ teaspoon of ground cumin.

4. Set the Timer

• 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.

5. Add the Hominy

• In the last 15 minutes or so before the pozole is finished cooking, pour 3 cans of hominy (15.5 ounces each) 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. 
• Taste and add more salt if needed.

6. Make the Red Chile 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, ¼ teaspoon of garlic powder and ½ cup of water.
• 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.

Stovetop Instructions

• 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.
• 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.

How to Serve

Prepare the various garnishes and place them on the table for everyone to add to their bowl as they please. The garnishes we use include:

• Shredded Lettuce
• Diced Radishes
• Diced Onion
• Crushed Oregano
• Limes
• Spicy Red Sauce

We also love to serve with a side of bolillos, which when dipped in the soup absorb the broth and taste so good.

You may also want to scoop out any of the bones left from the pig's trotters and just leave the meat. This ensures neither you nor your guests are surprised by unexpected bones when 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.

Tips and Variations

• Instead of shredded green, 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.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

More Soup Recipes

• Slow Cooker Menudo
• Caldo de Albóndigas 
• White Chicken Chili with Hominy
• Mexican Lentil Soup 
• Pork Green Chile Stew
• Ground Beef Stew with Jalapeño

Recipe

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