epicurious5.0
Posole Blanco
A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.
👥 4 Servings⏱️ Prep & Cook: 1h 20m👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
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.
. pork shoulder (Boston butt), cut into 1" pieces1 lbKosher salt, freshly ground pepper. extra-virgin olive oil2 Tbsp
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.
½ tsp. chicken bouillon paste (such as Better Than Bouillon)4. all-purpose flour2 Tbsp
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.
white onion, halved, peeled1bay leaves2½ tsp. oregano, preferably Mexican1
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.
15-oz. cans white hominy, rinsed2
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.
Thinly sliced green cabbage, thinly sliced radishes, cilantro leaves with tender stems, sliced avocado, tostadas, and lime wedges (for serving)
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