Guerrero Style Pozole Blanco (White Pozole)

September 08, 2015

Guerrero Style Pozole Blanco (White Pozole)

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


  • 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


  • 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.


  • 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”.

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