Pozole Blanco

3.71 from 27 votes

Serves 5-6 people

Prep Time20

Cook Time2 30

Total Time2 50

Cuisine: Mexican

Keyword: pozole, pozole blanco, pozole estilo colima

Calories: 0kcal

Author: Esteban Castillo

For the Pozole
½ Medium Yellow Onion, roughly chopped ,sliced
8 Garlic Cloves ,peeled
1 teaspoon Distilled White Vinegar
2 teaspoons Diamond Crystal Kosher Salt , or substitute with 1 teaspoon of fine sea salt
½ teaspoon Dried Mexican Oregano
½ teaspoon Fresh Thyme Leaves
1 ½ teaspoon Lard
2 ½ lbs Pork Shoulder , cut into 4-inch (10 cm) cubes
2 (29 ounce/822 g) Cans White Hominy , undrained
Garnish
Sea Salt
Shredded Cabbage
Sliced Avocado
Limes
Salsa Roja

In a blender, combine the onion, garlic, 2 cups (475 ml) water, vinegar, salt, oregano, and thyme and blend until smooth.
In a 6-quart (6 liter) Dutch oven, melt the lard over medium heat. Add the pork and sear for 6 minutes on one side, then flip and sear for another 6 minutes.
Pour in the blended mixture and use a silicone spatula to give it a stir and to loosen up any chunks of pork that might have stuck to the bottom.
Add 4 cups (1 liter) water and the hominy and its liquid. Give it one last stir and bring to a boil, then cover, reduce the heat to low, and cook the pozole until the pork shreds easily, 2 hours to 2 hours 30 minutes. Adjust the salt to taste.
To serve: Ladle the pozole into bowls and top with your favorite fixings like cabbage, radishes, and salsa roja. Add a sprinkle of sea salt and Mexican oregano and finish with a squeeze of lime.