• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 10
    OK

    Pozole Blanco

    Pozole is a favorite dish in the Mexican states of Sinaloa, Jalisco and Guerrero, but is quite popular throughout the Republic. In fact, the recipe is considered by many as part of Mexico’s core culinary heritage. Pozole is served mainly at weddings, parties, and in early morning attempts to ward off hangovers. The garnishes serve not only to flavor your soup, but function as an opportunity to socialize with the people at the table around you. Passing around the salsa or bowl of sliced radishes while customizing your bowl of pozole turns strangers into acquaintances, acquaintances into friends, and friends into family.


    Ingredients
    For the Posole
    2
    chicken breasts with ribs
    1
    pound
    chicken necks or backs
    1
    pound
    pigs feet
    1
    rib celery
    1
    onion, peeled
    2
    carrots
    1
    head
    garlic
    1/2
    teaspoon
    whole black pepper
    2
    sprigs
    thyme
    2
    tablespoons
    chopped parsley
    1
    pound
    pork loin, cut into 1 inch cubes
    1
    28 ounce can hominy, drained
    For the Garnish
    1
    bunch radishes, washed and sliced
    1/2
    head
    lettuce, shredded
    1
    onion, finely chopped
    6
    limes, cut into wedges
    *
    your favorite salsa or Tabasco® sauce
    Directions
    Fill a 6 quart stock pot with 4 quarts of water, and add the chicken breasts, necks or backs, pig’s feet, celery, onion, carrots, garlic, pepper, thyme, and parsley. Bring the pot to a boil, and then lower to a gentle simmer. After 45 minutes, remove the chicken breasts from the pot, and reserve. Continue to simmer the ingredients for 2 more hours. Remove pot from heat and allow to cool.
    Strain the stock, removing and discarding all the bones and vegetables. Return the stock to the stock pot, skim off any unwanted fat, and bring to a gentle simmer again. Add the pork, and allow to cook in the stock for at least 30 minutes, until the pork is tender.
    Meanwhile, remove the meat from the reserved chicken breasts, and shred into bit sized pieces. Discard the bones and skin.
    Once the pork is cooked, add the chicken and the drained hominy. Simmer for 5 more minutes. Serve the pozole in soup bowls, offering the garnishes on the side.

    The base number of servings for this recipe is 10
    OK

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