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Bowl of Pozole Blanco with garnishes surrounded by small bowls with various garnishes

Pozole Blanco

by Gemma Aguayo-Murphy
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.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 10
Calories 399 kcal

Equipment

  • slow cooker (I use an 8qt slow cooker)
  • Stockpot (For stovetop method)
  • Fine mesh sieve 

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

Stovetop Directions
  • 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

Serving: 1 servingCalories: 399kcalCarbohydrates: 20.64gProtein: 32.27gFat: 20.13gSaturated Fat: 4.48gPolyunsaturated Fat: 2.23gMonounsaturated Fat: 3.71gTrans Fat: 0.07gCholesterol: 117.43mgSodium: 1693mgPotassium: 443.61mgFiber: 3.4gSugar: 2.74gVitamin A: 3.55IUVitamin C: 0.57mgCalcium: 42.95mgIron: 2.24mg
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!