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White Pozole

Name: White Pozole
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 1000 g Cabeza y Pork backbone; 500 g Pork leg; 1 White onion; 4 Garlic clove; 1 to taste Salt; 0.5 Lettuce iceberg; 6 Radishes; 10 g Dried oregano; 8 Tostadas de maíz; 4 Limes; 500 g Maíz cacahuazintle

210 min (30 prep + 180 cook) Medium 8 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Ancestral soup of cacahuazintle corn and pork, served with fresh garnishes.

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.

History & Origin

Pozole is one of Mexico's most ancient dishes, with roots stretching back to pre-Hispanic times. The Aztecs prepared a ceremonial broth called pozolatl with cacahuazintle corn, reserved for religious rituals dedicated to Xipe Tótec, the god of rebirth. After the Conquest, Spanish friars replaced the original protein with pork, and thus the pozole we know today was born. The white version is closest to the original preparation, without the chiles that characterize the red and green versions that emerged centuries later. Guerrero is considered the birthplace of white pozole, where it is prepared on Thursdays as an unshakable tradition. The custom of serving condiments separately allows each person to adjust the dish to their taste, making pozole an interactive, communal experience. In 2010, pozole was recognized by UNESCO as part of Mexico's intangible cultural heritage.

Estimated cost

£25.00

Total cost

£3.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

30g

Protein

34g

Carbohydrates

14g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

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
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
Add the trozos of pierna of cerdo and the corn drained. Continue the cooking over low heat for 2 hours more, until the corn has reventado (abierto como flor) and the meat desprenda of the bone. Add hot water if necessary.
💡 El corn should "florecer": abrirse completely. This is it that da its texture characteristic.
4
Remove the huesos and the onion. Shred the meat and regrésala to the stock. Season with salt to taste.
5
Prepare the mesa of guarniciones: shredded lettuce, radishes rebanados, chopped onion, dried oregano, chilli piquín, limes in mitades and tostadas.
6
Serve the pozole very hot in plates hondos. Cada comensal add the guarniciones a its gusto. Serve with tostadas and more lime.