Delicious White Pozole

Lorenza Ávila
Pozole is a broth of pre-Hispanic origin, its name comes from the Nahuatl “pozolli” which means frothy or boiled, and there are various versions. This time we prepare white pozole with pork and cacahuazintle corn; served with lettuce, radish, lime, onion, oregano, and chili piquín. A perfect dish to celebrate national holidays. Get your pozole plates out and don’t miss trying this complete and delicious white pozole. Don’t forget to serve it with some tasty tostadas with cream and salsa, they add a delicious touch!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water
  • 500 grams hominy corn, cacahuazintle
  • 1/2 heads garlic
  • 1/2 onions
  • 250 grams pig's head
  • 250 grams pork backbone
  • 250 grams pork chump
  • salsa
  • onion, finely chopped, for serving
  • lettuce, cut into strips, for serving
  • radish, sliced, for serving
  • dried oregano, for serving
  • lime, for serving
  • piquín chile, for serving
  • corn tostadas, to accompany
  • oregano
  • bay
  • thyme
Preparation
30 mins
2h
Low
  • In a pot with boiling water, cook the corn with the garlic, onion, and herbs until the kernels burst, about 50 minutes.
  • Add the pork and salt, and cook on low heat for 1 hour or until the meat is tender.
  • Remove the meat and cut it into small pieces on a cutting board.
  • Serve the pozole with the meat in a deep plate with onion, lettuce, radish, oregano, lime, chili piquín, and accompany with corn tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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