Pozole Blanco

Name: Pozole Blanco
Total time: 3000 s
Yield: Serves 8 servings
Ingredients: 2.2 lbs hominy corn (1 kg); 1.1 lbs pork shoulder (1/2 kg); 1.1 lbs pork head (1/2 kg); 2 pork feet; 1 head garlic; 40 tablespoons pickling lime (cal); Salt, to taste; Black pepper, to taste; For serving; 1 onion; 5 jalapeño peppers; 7 oz pork cracklings (chicharrón) (200 grams); 1 bunch radishes; 3 avocados; 1 cup dried oregano (about 10 grams); 1 cup ground piquín chile (about 10 grams); 10 limes; 40 tostadas

Winnyver @cook_1090677

Acapulco, Mèxico.

This pozole blanco is made without any chiles, using only pork head broth (which gives it a special flavor), hominy corn, garlic, onion, and oregano. It’s served with radishes cut into flower shapes, chopped onion, jalapeño and piquín chiles, pork cracklings, avocados, lettuce, and limes.

Video: pozole blanco (http://www.mis-recetas.org/video/show/1316-pozole-blanco)

Winnyver @cook_1090677

Acapulco, Mèxico.

Video: pozole blanco (http://www.mis-recetas.org/video/show/1316-pozole-blanco)

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Ingredients

50 minutes

Serves 8 servings

2.2 lbshominy corn (1 kg)
1.1 lbspork shoulder (1/2 kg)
1.1 lbspork head (1/2 kg)
2pork feet
1 headgarlic
40 tablespoonspickling lime (cal)
Salt, to taste
Black pepper, to taste
For serving
1onion
5jalapeño peppers
7 ozpork cracklings (chicharrón) (200 grams)
1 bunchradishes
3avocados
1 cupdried oregano (about 10 grams)
1 cupground piquín chile (about 10 grams)
10limes
40tostadas

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Steps

50 minutes

1

Boil the hominy corn with the pickling lime. When the skins slip off easily when rubbed, the kernels are cooked.
2

Rinse and wash the hominy thoroughly to remove any lime residue, remove the tips from the kernels, and cook again with a peeled, separated head of garlic.
3

Once the kernels burst open, add the pork shoulder cut into small pieces and the pork feet cut into quarters. If needed, add more boiling water.
4

When the meat is very tender, season with salt and let it simmer for a final boil.
5

To serve, slice the radishes and limes. Serve the pozole in bowls with the remaining garnishes.