White Pork Pozole, Guerrero Style

Name: White Pork Pozole, Guerrero Style
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 1 1/2 lbs pork head (about 700 grams); 4 1/2 lbs pork shoulder or pork stew meat (about 2 kg); 6 1/2 lbs pre-cooked hominy corn (about 3 kg); 1 head garlic; 3 tablespoons ground cumin (about 24 grams); Salt or chicken bouillon powder, to taste; 4 tablespoons dried oregano (about 12 grams); Tostadas, to taste; as needed Radishes,; as needed Avocado,; as needed Chili powder,; as needed Chopped serrano pepper,; as needed Chopped onion,; 1 whole onion; as needed Pork cracklings (chicharrón),

Vanessa U. F @cook_9311766

Guerrero

Pozole is one of Mexico’s most delicious traditional dishes, and it comes in white, red, and green varieties. In Guerrero, the famous green pozole is especially popular and is traditionally served on "Pozole Thursdays" with tostadas, chopped green chili, salsa or chili powder, avocado, chopped onion, radish, pork cracklings to taste, and a shot of mezcal.
This time, I made a White Pozole using pork head, which gives it great flavor and is also budget-friendly. This pozole is prepared Guerrero style. I hope you enjoy it and feel inspired to cook it yourself.

Vanessa U. F @cook_9311766

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

1 1/2 lbspork head (about 700 grams)
4 1/2 lbspork shoulder or pork stew meat (about 2 kg)
6 1/2 lbspre-cooked hominy corn (about 3 kg)
For seasoning:
1 headgarlic
3 tablespoonsground cumin (about 24 grams)
Salt or chicken bouillon powder, to taste
4 tablespoonsdried oregano (about 12 grams)
For serving:
Tostadas, to taste
as neededRadishes,
as neededAvocado,
as neededChili powder,
as neededChopped serrano pepper,
as neededChopped onion,
1whole onion
as neededPork cracklings (chicharrón),

Saved

Steps

1 hour 30 minutes

1

Rinse the pre-cooked hominy thoroughly.
2

Place it in a large pot with plenty of water. Add one onion (cut in half), a whole head of garlic (preferably unpeeled), and chicken bouillon powder or salt. When it starts to boil, add the pork shoulder and pork head.
3

Let the meat cook thoroughly. Meanwhile, blend 1 cup of hominy (taken from the pot) with the cumin, about 3 garlic cloves, and 3 tablespoons of dried oregano until smooth. Add this mixture back into the pot.
4

Once the meat is cooked, remove it from the pot. Shred the meat and remove all the meat from the pork head. Let the hominy continue to cook until the kernels start to burst—this means the hominy is fully cooked. Finally, remove the garlic head and onion from the pot (they are no longer needed).
5

To serve, add the shredded meat to each bowl of pozole.
6

Top with chopped onion, chopped chili, chili powder, sliced avocado, and radish.
7

For the classic Guerrero touch, add pork cracklings. Some people also add a raw egg to the hot soup so it cooks right in the bowl. And as tradition goes, enjoy with a shot of mezcal.