Guerrero Style Pozole Blanco (White Pozole)

July 11, 2021

Yield: Makes 8-10 servings, depending on appetite.

Ingredients

1.8 kg Hominy (Pozole), drained and rinsed
1 ½ Kg pork Leg, cut into medium-sized chunks
½ Kg pork neck bones
2-3 Pork trotters (pig’s feet), quartered, optional, but they add nice flavor
3 Bay leaves
Fried CornTortilla strips
1 Head of garlic, separated, peeled and sliced
1 Onion, cut in half
2 Tbs salt

Garnishes

1 Onion, finely chopped
4 Avocados, chopped
1 Bunch radishes, sliced or finely chopped
8 Limes, cut into wedges
1 Small head of cabbage or lettuce, finely sliced
Tajin Chilli Powder
Small pieces of chicharrón (fried pork skin) optional
Tostadas
Sour cream
Valentina Hot sauce

Step 1: In a large pot, combine the garlic, onion and bay leaves in about 3-4 quarts of water. Set over high heat and bring to a boil. Reduce heat to medium. Add the pork leg, neck bones, and trotters. Reduce heat to low. After 1 hour, take out the pieces of onion and add the hominy to the pot. Simmer until meat is tender and shreds easily, about 1 to 2 more hours, checking occasionally to see if it is needed to add more boiling water. Add salt to taste.

Step 2: Serve pozole in large deep bowls, accompanied with small dishes filled with the various toppings so each can garnish their pozole to taste.

EL CIELO HOT TIPS FOR POZOLE BLANCO:

a) If you prefer, you may substitute chicken with pork.
b) If using chicken, cook it separately, remove from the bones and shred it. Once the hominy is tender add the chicken.
c) Accompany with “Tostaditas”.