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Pozole Blanco Recipe

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4.3 from 63 reviews

Pozole Blanco is a traditional Mexican soup featuring tender hominy and flavorful chicken broth, infused with garlic, bay leaves, thyme, and spices. This hearty and comforting dish is typically served as a dinner entrée and is perfect for family gatherings or cozy meals.

Ingredients

Main Ingredients

  • 2-3 tablespoons oil
  • Salt, to taste
  • Pepper, to taste
  • ½ onion
  • 4 bay leaves, divided
  • 8 garlic cloves
  • 10-12 fresh thyme sprigs, divided
  • 2 chicken bouillon cubes
  • 1 tablespoon white vinegar
  • 2 25oz cans white hominy, drained and rinsed (divided)
  • 1 teaspoon cumin
  • 1 tablespoon Mexican or regular oregano
  • 10-12 cups water

Instructions

  1. Prepare Ingredients: Peel and finely chop the onion. Peel and lightly crush the garlic cloves to release their flavor. Rinse and drain one can of hominy thoroughly while keeping the other can aside for later use. Divide the bay leaves and thyme sprigs into two equal portions.
  2. Sauté Aromatics: In a large pot, heat 2-3 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add half of the garlic cloves and sauté for another 2 minutes to infuse the oil with garlic flavor.
  3. Add Spices and Herbs: Incorporate the cumin, oregano, half the bay leaves, and half the thyme sprigs into the pot. Stir to toast the spices lightly, enhancing their aroma.
  4. Create Broth: Pour in 10-12 cups of water and bring the mixture to a boil. Add the chicken bouillon cubes to develop a rich broth. Reduce heat and simmer for 15 minutes to let flavors meld together.
  5. Add Hominy and Vinegar: Add the drained, rinsed hominy from the first can, the remaining garlic cloves, bay leaves, and thyme sprigs to the pot. Stir in the tablespoon of white vinegar. Simmer for an additional 45 minutes, stirring occasionally to prevent sticking. The vinegar brightens the flavors and balances the richness of the broth.
  6. Season and Adjust: After simmering, season with salt and pepper to taste. Add the rinsed hominy from the second can and cook for another 10 minutes to warm through and blend the flavors.
  7. Serve: Remove bay leaves and thyme sprigs. Ladle the pozole blanco into bowls and serve hot, optionally garnished with shredded cabbage, radishes, lime wedges, or chile as preferred for traditional accompaniments.

Notes

  • You can add cooked shredded chicken to make the soup heartier and more traditional.
  • Adjust the vinegar quantity according to your taste preference to maintain the desired tang.
  • Garnish options typically include cabbage, sliced radishes, lime wedges, avocado, and chili flakes or powder.
  • If unable to find fresh thyme, substitute with dried thyme but reduce the quantity to 1 teaspoon.
  • Use low-sodium chicken bouillon to control the overall saltiness.

Find it online: https://justsosavory.com/pozole-blanco-recipe/