Quick Mexican Pozole Blanco (2025)

FAQs

What is pozole blanco made of? ›

Pozole blanco is a traditional Mexican soup made from hominy that's simmered with meat, typically pork or chicken, in a flavorful broth made with onions, garlic, and a blend of spices. It is not made with any chiles like other pozoles. It's often served with a variety of toppings and accompaniments like: Cabbage.

The three main types of pozole are blanco (white), verde (green), and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles. Pozole Blanco: white pozole doesn't have any chile added to the cooking, only red salsa that is liberally added to the broth.

Pozole is a traditional Mexican soup made with pork, hominy, and red chiles. Elise founded Simply Recipes in 2003 and led the site until 2019.

It's a balanced dish made with nutritious ingredients that could help you lose weight, manage your blood sugar, and improve your gut health — all while being naturally gluten-free. However, it can also be high in sodium, fat, and calories. Thus, using low sodium broths and lean cuts of meat is advised.

A bit similarly to how it's served today, the dish was often made for special occasions. For the Mexicas, the Nahuatl-speaking indigenous people of the Valley of Mexico who were the rulers of the Aztec Empire, these pozole occasions were to celebrate: gods, good harvests and changing seasons.

Pozole is the height of Mexican comfort food. A deep bowl full of steaming broth, scented with cumin, oregano, and chiles, packed with flavorful bites of heirloom corn and tender meat, this hearty soup is flavorful, satiating, and absolutely delicious.

If you are using canned hominy, make sure to drain it before adding it to the stew. To cook dried hominy, place 1 cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it. Reduce heat to maintain a steady simmer, and cook until just tender, about 2 hours.

if prepared with lean cuts of meat, low-sodium broth, and plenty of vegetables, pozole can be a nutritious and healthy dish. Hominy is high in fibre, which can aid digestion and satiety. Furthermore, toppings such as lettuce, radishes, and avocado can provide additional nutrients to the dish.

Historical texts state that the pozole of the Natives was made with sacrificed human flesh which is why it was only served on special occasions.

What is the white corn in pozole? ›

Use cooked hominy to make Pozole: follow our recipes for white pozole, red pozole, and green pozole. You can also use cooked hominy in salads, soups and stews, or tossed with some beans or bitter greens. Leftovers can be pureed for hominy grits.

Hominy is nixtimalized corn that has been treated with cal to release the vitamin niacin, making the grain healthier and easier to digest. Here's how to cook hominy, also called posole.

Pozole is customizable. Start with a stew speckled with chewy bits of hominy and seasoned with lime and braised pork. Depending on the region of Mexico, the soup could be green from jalapeños and tomatillos (if you're in Guerrero) or red from guajillo or ancho chiles (in areas such as Mexico City and Jalisco).