Authentic White Pozole (Pozole Blanco) Recipe Mexico, North America
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White Pozole (Pozole Blanco)
PREP 30min
COOK 5h
RESTING 12h
READY IN 17h 30min
This recipe gives directions for making a basic white pozole — or pozole blanco — the way it is done in the city of Guadalajara in central Mexico. This version of pozole is also known as Jalisco style and got its name after the Mexican state well known for its tasty pozoles.
Ingredients
3 L (3.2 qt) water
1/2 kg (1.1 lbs) pozolero corn
1/2 tbsp slaked lime
30g (1 oz) garlic
1 tbsp mixed herbs (laurel, thyme, marjoram, parsley, rosemary, coriander)
1 ½ kg (3.3 lbs) mixed pork
1 tbsp salt
50g (1.75 oz) onion
CHILI DE ARBOL SAUCE
100g (3.5 oz) dried chili de arbol (tree chilis) without stems
1 clove garlic
1 cup (240 ml) pineapple vinegar
salt
GARNISH
1 onion, finely chopped
3 radishes, sliced
1/2 head romaine lettuce, shredded
6 limes
30g (1 oz) dry Mexican oregano
Preparation
Place water, pozolero corn, and lime into a large pot and bring them to a boil. Leave overnight, and on the next day drain the water and hull the corn kernels.
Put the cleaned corn kernels into a pot of clean water. Cook until the corn bursts.
In a separate pot, cook the pork meat in water with salt, garlic, onion, and herbs until it softens. Strain the broth and cut the meat into small pieces.
Return the meat and the broth to the pot of pozole. Adjust the seasoning and bring to a boil.
To make the chili de arbol sauce, lightly toast dried chilis in a frying pan with a clove of garlic. Process the chilis in a blender, add roasted garlic, vinegar, and salt to taste. Pulse again until a thick sauce is formed.
To serve, pour the pozole into separate serving bowls and serve with chili de arbol sauce, onion, radishes, lettuce, lime, and oregano on the side.
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