White Pozole

About this recipe

White pozole is the purest and most ancestral version of this iconic Mexican soup. Unlike red or green pozole, the white version has no chile sauce in the broth, allowing the natural flavors of the bloomed cacahuazintle corn and pork to shine. The broth is clean, silky, and deeply comforting. The magic happens at the table: each diner customizes their bowl with lettuce, radish, onion, oregano, tostadas, lime, and piquín chile to taste. It is the pozole traditionally served on Thursdays in fondas and on Saturdays in Mexican families, a ritual that gathers every household member around the table.

1. 1

   If using corn dry, remójalo in water for 12 hours. If es precocido, enjuágalo and resérvalo. Drain and enjuaga well.

   

   💡 El corn precocido ahorra mucho tiempo and the resultado es similar.

2. 2

   Place the cabeza and the espinazo of cerdo in a large pot with 4 litros of water, the onion partida into quarters and the garlic cloves. Bring to the boil and remove the espuma that forme in the surface. Cook over low heat for 1 hour.

   

   💡 Remover the espuma es clave for a stock limpio and light.

3. 3

   Add the pieces of pork leg and the drained corn. Continue cooking over low heat for 2 more hours, until the corn has burst open (like a flower) and the meat falls off the bone. Add hot water if necessary.

   

   💡 The corn should 'flower': open up completely. This is what gives the dish its characteristic texture.

4. 4

   Remove the huesos and the onion. Shred the meat and regrésala to the stock. Season with salt to taste.

   
5. 5

   Prepare the mesa of guarniciones: shredded lettuce, radishes rebanados, chopped onion, dried oregano, chilli piquín, limes in mitades and tostadas.

   
6. 6

   Serve the pozole very hot in plates hondos. Cada comensal add the guarniciones a its gusto. Serve with tostadas and more lime.

   

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