Authentic Pozole Blanco: A Timeless Mexican Pork and Hominy Stew Recipe (Slow Cooker & Stovetop)
Pozole Blanco is far more than just a soup; it’s a deeply rooted culinary tradition that brings warmth and comfort, embodying the very heart of Mexican heritage. This exquisite dish, featuring tender, succulent pork, plump hominy, and a rich, subtly seasoned broth, showcases the inherent simplicity and profound depth of flavors that elevate it to a special status. Whether you prefer the convenience of a slow cooker or the classic approach of a stovetop, this recipe provides clear instructions for both methods. Perfect for festive celebrations or a cozy family dinner, this authentic Pozole Blanco is poised to become a beloved staple in your kitchen.
Much like revered Mexican dishes such as tamales and mole, pozole stands as a pinnacle of Mexican comfort food. The distinctive aroma and exquisite taste of this hearty stew instantly transport me back to cherished Christmas Eves, lively New Year’s celebrations, and countless other special family gatherings where my parents would lovingly prepare a massive pot of this traditional classic. These memories are steeped in the warmth of shared meals and rich cultural heritage.
Today, my father has graciously passed down his authentic recipe, specifically adapted for the slow cooker, making it remarkably easy and accessible to prepare. This slow and low cooking method is truly transformative, yielding incredibly tender, fall-apart pork and an exceptionally flavorful, rich broth that deepens in complexity over hours. The long simmer ensures every ingredient melds perfectly, creating a robust base for the dish.
Once ready, we carefully ladle the steaming pozole into individual bowls, eager to adorn it with an array of fresh, crunchy garnishes. A vibrant, velvety red sauce is then added, providing a crucial element of spice and an incredible depth of flavor that complements the milder broth beautifully, allowing each diner to customize their experience.
What is Pozole? Unraveling the History of a Mexican Staple
Pozole is a beloved hominy-based dish, expertly balancing the heartiness of a stew with the comforting qualities of a soup. The name “pozole” originates from the Nahuatl word pozolli, a term with a fascinating etymology. While some scholars suggest it directly refers to “hominy,” the primary ingredient of the dish, others believe it translates to “foam,” describing the foamy layer that forms on top during the traditional cooking process of the hominy kernels. Both interpretations offer a glimpse into the dish’s ancient roots.
The origins of this iconic dish trace back to the Aztec Empire, where it held significant cultural and ceremonial importance. Originally, pozole was a sacred meal, often reserved for the elite echelons of Tenochtitlán society, including royals and brave warriors, and typically prepared for grand special occasions. Its historical significance underscores its esteemed place in Mexican cuisine.
Fast forward to today, pozole (pronounced po-SO-leh) has transcended its aristocratic beginnings to become one of the most widely celebrated and cherished dishes across Mexico. While it is enjoyed throughout the year, its popularity truly soars during significant national and family celebrations, such as Christmas, New Year’s Eve, Mexican Independence Day, and birthdays. It’s a dish synonymous with gathering and festivity.
Given its widespread appeal and regional diversity, pozole recipes vary considerably from one region to another and even from family to family. However, the dish is generally categorized into three distinct types, each offering a unique flavor profile:
- Pozole Rojo (Red Pozole): This version is typically made with tender pork (though sometimes beef is included) and simmered in a rich, robust red broth. The signature color and deep flavor come from a blend of various dried red chiles, such as guajillo, ancho, and arbol, which are rehydrated and blended into a smooth, spicy sauce.
- Pozole Verde (Green Pozole): A lighter yet equally flavorful variation, Pozole Verde features a vibrant green broth. It is commonly made with chicken and incorporates fresh green ingredients like tomatillos, jalapeños or serrano peppers, cilantro, and sometimes pumpkin seeds or epazote, giving it a bright and zesty character.
- Pozole Blanco (White Pozole): Our focus today, Pozole Blanco, is distinguished by its clear, white broth. It is considered a milder variant of Pozole Rojo, also featuring succulent pork simmered in a flavorful, uncolored broth. The beauty of Pozole Blanco lies in its pristine base, which provides a canvas for individual customization. Diners have the option to add a spicy red sauce, such as the one included in this recipe, directly to their individual serving, allowing them to control the heat and richness.
Why You’ll Love This Authentic Pozole Blanco Recipe
- Authentic Traditional Recipe: This recipe is a genuine representation of traditional Pozole Blanco, passed down through generations. It’s simple enough for any home cook, yet delivers an impressive depth of authentic Mexican flavors that are sure to delight and impress everyone you serve.
- Nutrient-Rich and Deeply Nourishing: Beyond its incredible taste, this soup is packed with nutritional benefits. It provides substantial protein from the tender pork and essential fiber from the hominy, making it a satisfying and well-balanced meal. The slow-cooked broth, especially when prepared with pig’s feet, is rich in collagen and vital minerals, offering both profound flavor and incredible restorative properties.
- Convenient Slow Cooker Instructions: The inclusion of slow cooker instructions makes this classic recipe incredibly simple and highly accessible for busy lifestyles. While stovetop instructions are also provided for traditionalists, the slow cooker remains my preferred method, as it allows you to “set it and forget it,” ultimately yielding a perfectly cooked, flavorful soup with minimal hands-on effort.
- Flavorful Leftovers: This is one of those magical dishes that tastes even better the next day! The flavors have more time to meld and deepen as it rests, making it an ideal choice for meal prepping or enjoying delicious, ready-to-eat meals throughout the week.
- Perfect for Celebrations and Gatherings: Designed to yield a generous number of servings, this Pozole Blanco recipe is an excellent choice for feeding a crowd. It’s perfect for family gatherings, holiday celebrations, or any occasion where you want to share a comforting and impressive meal with loved ones.
- Customizable Spicy Red Sauce: We’ve thoughtfully included our special recipe for a vibrant red sauce, crafted from an exquisite blend of dried chiles. This sauce is designed to be added to each individual bowl, allowing everyone to personalize their pozole with an extra layer of spice and an incredible, complex depth of flavor that truly elevates the dish.
For another similar traditional Mexican soup that’s perfect for your slow cooker, be sure to check out our recipe for Slow Cooker Menudo.
Essential Ingredients & Smart Substitutions for Pozole Blanco
For the Pozole Base
- Country Style Pork Ribs: These pork ribs are our top recommendation for this recipe due to their excellent balance of meat and fat, which imparts incredible flavor and richness to the broth. They are also easy to cut into uniform pieces and tend to be less greasy than some other cuts. If country-style ribs are unavailable, pre-cut pork stew meat can be used, though it might yield a slightly less flavorful result. A pork shoulder (Boston butt) can also work, but be prepared for a potentially greasier broth, which you may need to skim more thoroughly.
- Pig Trotters: Also known as pig’s feet, these are a secret ingredient that significantly enhance the depth of flavor and texture of the broth. As they cook down slowly with the meat, the collagen breaks down, making the pork incredibly tender and creating a gelatinous, unctuous bone broth that is both delicious and nourishing.
- Hominy: Hominy is the defining ingredient of pozole, and indeed, the term “pozole” itself refers to this processed corn. For convenience and consistent flavor, we opt for canned white hominy. However, many traditionalists prefer dried hominy, which offers a unique texture and deeper corn flavor but requires a longer soaking and cooking time.
- Garlic: Fresh garlic cloves are indispensable, infusing the broth with a pungent, aromatic depth that beautifully complements and enhances the natural flavors of the pork and hominy.
- Onion: A robust white or yellow onion adds a subtle sweetness and essential aromatic balance to the broth, laying a full-bodied foundation for the entire soup.
- Bay Leaves: Just one large bay leaf is enough to contribute a subtle, earthy, and slightly floral note, adding an extra layer of complexity to the savory broth without overpowering other elements.
- Cumin: A small pinch of ground cumin introduces a warm, earthy, and slightly smoky undertone to the broth. It’s used sparingly to enhance, not dominate, the overall flavor profile.
- Water: Serving as the primary cooking liquid, sufficient water is crucial for ensuring all ingredients are fully submerged, cook evenly, and have ample space to release and develop their flavors into the rich broth.
- Salt: We recommend using kosher salt or coarse sea salt. Adding it at different stages of cooking is key to achieving a perfectly seasoned and balanced dish, ensuring the flavors pop without being overly salty.
- Chicken Broth: While using only water is an option, incorporating chicken broth significantly enhances the overall flavor of the pozole, adding a savory depth that beautifully complements the richness of the pork. For best results, opt for low-sodium varieties.
- Garnishes: The garnishes are not merely decorative; they are integral to the pozole experience. Our preferred selection includes finely diced radishes for a peppery crunch, crisp shredded lettuce for freshness, finely diced onion for a sharp bite, a squeeze of fresh lime juice for acidity, and a sprinkle of crushed dried oregano for aromatic herbal notes. These elements collectively offer a delightful variety of textures and bright flavors that perfectly balance the rich broth and tender pork.
For the Essential Red Chile Sauce
- Chile de Arbol: These small, dried red peppers are celebrated for their significant heat and distinct smoky, nutty flavor. They are readily available in most well-stocked grocery stores, Latin American supermarkets, and can also be conveniently purchased online.
- Chile Guajillo: Derived from dried mirasol chiles, guajillo chiles offer a wonderfully sweet and smoky profile without excessive acidity, providing a mild to medium level of heat. They are easily found in Latin American markets or can be purchased online here.
- Garlic Powder This ingredient contributes a concentrated, earthy garlic flavor that seamlessly integrates into the smooth sauce. As an alternative, a small fresh garlic clove can be used, adding a slightly more pungent note.
- Salt: Just a small amount of kosher salt is added to help balance and enhance all the vibrant flavors within the red sauce, bringing everything into perfect harmony.
- Water: Used for two critical steps: first, to rehydrate and soften the dried chiles through boiling, and second, as the liquid component for blending the chiles and other ingredients into a smooth, pourable sauce of the ideal consistency.
See the recipe card below for precise quantities and detailed measurements.
How to Make Authentic White Pozole (Step-by-Step)
Slow Cooker Instructions: Effortless Perfection
1. Prepare the Pork: Begin by carefully dicing 3-4 pounds of country-style pork ribs into uniform ½-inch pieces. This size ensures even cooking and tender bites in every spoonful. Set aside.
2. Prepare the Pig’s Feet: If your pig’s feet are frozen, defrost them thoroughly. You can run them under cold water or use the microwave for a few minutes until pliable. Then, place the pig’s feet in a small pot, covering them with enough water. Bring to a boil and cook for 5 minutes. This initial boil helps to clean them and removes any impurities. Drain the water and set the blanched pig’s feet aside.
3. Prepare the Broth Base: Pour 10 cups of cold water and 4 cups of low-sodium chicken broth into your slow cooker. Ensure the liquid level is about 2 inches below the rim of the pot; adjust water if using a smaller slow cooker (e.g., a 7 or 6-quart model may require less than 10 cups). Dissolve 2 tablespoons of kosher salt into the liquid. Taste the water; it should have a noticeable salty flavor, but not be overly briny. Add an additional ¼ tablespoon of salt only if truly needed, as you can always adjust seasoning later.
4. Add Ingredients and Cook: Carefully add the diced pork, the blanched pig trotters, the halved onion, whole garlic cloves, bay leaf, and a small pinch of ground cumin to the slow cooker. Stir gently to combine. Secure the lid on the slow cooker and set the timer for 8 hours on the low setting. This long, slow cooking time is essential for developing deep flavors and achieving incredibly tender meat.
5. Incorporate the Hominy: Approximately 15 minutes before the end of the slow cooker’s cooking cycle, prepare the hominy. Pour the contents of 3 cans of white hominy (including their liquid) into a small pot. Bring to a boil on the stovetop and simmer for 3-4 minutes to heat through. Drain the hominy and gently add it to the slow cooker, allowing it to cook with the pozole for the remaining 10 minutes. This ensures the hominy absorbs the broth’s flavors without becoming mushy.
6. Final Seasoning Adjustment: Once the pozole has finished cooking, taste the broth and adjust the seasoning as needed. Add more salt if necessary, or a squeeze of lime juice for brightness. Skim any excess foam or fat that may have accumulated on the surface for a cleaner broth.
Stovetop Instructions: The Traditional Method
1. Prepare Ingredients: To make this authentic pozole on the stovetop, you will need a substantial, large stockpot, such as this recommended one. Follow the exact same initial preparation steps as outlined above for the slow cooker method: dice the pork, thoroughly clean and blanch the pig’s feet, and prepare the water and chicken broth base with the initial salt seasoning.
2. Boil: Transfer all the prepared ingredients—diced pork, blanched pig trotters, onion, garlic cloves, bay leaf, ground cumin, seasoned water, and chicken broth—into the large stockpot. Cover the pot with a lid and bring the mixture to a rolling boil over high heat. Watch carefully to prevent boil-overs.
3. Simmer: Once the pot reaches a vigorous boil, reduce the heat immediately to the lowest possible setting on your stove. The goal is to maintain a gentle, consistent simmer. This low and slow cooking is crucial for tenderizing the meat and developing the complex flavors. Continuously monitor the pot throughout the cooking process to ensure the liquid level does not drop too low; if it does, add more hot water as needed to keep the ingredients submerged. Periodically, use a spoon to skim off any foam or excess fat that accumulates on the surface of the broth.
4. Check for Doneness: After approximately three hours of simmering, inspect the pig trotters for doneness. They should be incredibly tender and easily pierced with a fork, with the meat practically falling off the bone.
5. Add Hominy: About 15 minutes before the pozole is expected to be fully cooked, pour 3 cans of white hominy and their liquid into a separate small pot. Place this pot on the stove, bring the hominy to a gentle boil, and then simmer for 3-4 minutes to heat through. Drain the hominy thoroughly and add it directly into the large stockpot with the simmering pozole. Allow it to cook for the final 10-15 minutes.
6. Adjust Seasoning: Perform a final taste test of the pozole broth. Adjust the seasoning by adding more salt if needed to achieve your desired flavor balance.
Hint: For both the slow cooker and stovetop methods, a reliable way to confirm the pozole’s readiness is to gently pierce one of the pig trotters with a fork. If the meat is easily separated from the bone and is incredibly fall-off-the-bone tender, your delicious soup is perfectly cooked. If you encounter any resistance, simply continue cooking for another hour on the low setting until the desired tenderness is achieved.
Crafting the Spicy Red Chile Sauce for Pozole
1. Rehydrate and Boil Chiles: Begin by adding 15 dried chiles de arbol and 3 dried chiles guajillo to a small pot filled with boiling water. Ensure the chiles are fully submerged. Cover the pot and allow them to simmer for 5 minutes. After simmering, turn off the heat but keep the pot covered, allowing the chiles to rest and further soften in the hot water for an additional 5 minutes. This rehydration process is crucial for their texture and flavor extraction.
2. Blend the Sauce Ingredients: Once the rehydrated chiles are soft and pliable, carefully transfer them to a blender (or a food processor, if preferred). Add ¼ teaspoon of kosher salt, ¼ teaspoon of garlic powder, and ½ cup of fresh water. Blend all ingredients until you achieve a smooth and uniform sauce, free of any large chile pieces.
3. Achieve a Velvety Smooth Red Chile Sauce: For the silkiest texture and to remove any remaining seeds or unblended chile pieces, use a fine mesh sieve to strain the freshly blended sauce directly into a salsa bowl or a small serving container. Use the back of a spoon or a spatula to gently press and push the sauce through the strainer, ensuring you extract as much liquid and flavor as possible while leaving behind any undesirable solids. This step is key for a refined and smooth sauce.
Recommended Kitchen Equipment for This Recipe
Crock Pot 8-Quart Slow Cooker
This spacious 8-quart slow cooker is an absolute essential, perfectly sized for preparing large batches of hearty stews like pozole and menudo. Its generous capacity effortlessly accommodates all the ingredients, making it ideal for family meals or entertaining. It’s incredibly user-friendly, and its programmable settings allow you to simply set your desired cooking time and temperature, then forget about it, ensuring a perfectly cooked dish every time.
Serving Your Perfect Pozole Blanco
The beauty of Pozole Blanco truly shines when served with a vibrant array of fresh garnishes, allowing each diner to customize their bowl to their exact preference. We love to arrange these toppings artfully on the table, inviting everyone to build their ideal pozole experience. Our favorite garnishes include:
- Shredded Lettuce: Adds a crisp, refreshing texture and a light, verdant contrast to the rich broth.
- Diced Radishes: Provides a delightful peppery crunch and a bright, slightly spicy kick.
- Diced White Onion: Offers a sharp, pungent bite that cuts through the richness of the pork and hominy.
- Crushed Dried Mexican Oregano: Essential for its earthy, aromatic notes that tie all the Mexican flavors together.
- Fresh Lime Wedges: A squeeze of fresh lime juice is absolutely crucial, bringing a bright, acidic zest that awakens all the flavors and balances the hearty stew.
- The Spicy Red Salsa for Pozole: Our homemade red chile sauce is a must-have for those who enjoy a bit of heat and a deeper, smoky flavor.
To further enhance the meal, we adore serving pozole with a side of warm bolillos (Mexican crusty rolls) or slices of French bread. These are perfect for dipping into the rich, flavorful broth, soaking up every delicious drop. Other popular accompaniments to this traditional Mexican soup include crispy tostadas or soft, warm tortillas (corn or flour).
Before serving, it’s a good practice to scoop out any bones that may have separated from the pig’s trotters during cooking, leaving only the tender meat. This thoughtful step ensures a more pleasant eating experience, preventing any unexpected bones from surprising you or your guests.
Storing and Reheating Your Pozole Blanco
Pozole Blanco makes excellent leftovers! To store, transfer the cooled soup to an airtight container and refrigerate for up to 4 days. For longer storage, it can be frozen for up to 5 months. Ensure it’s completely cooled before freezing to maintain quality.
When refrigerated, you’ll notice the soup will naturally solidify. This is entirely normal and due to the rich pork fat and abundant collagen from the pig’s trotters. Don’t worry, it will return to its beautifully liquid, comforting state once reheated.
To reheat, simply pour the desired portion of the pozole into a pot or saucepan. Place it over medium heat on the stovetop and cook, stirring occasionally, until the stew is simmering gently and thoroughly steaming. This method ensures even heating and preserves the texture of the pork and hominy.
Expert Tips and Delicious Variations for Your Pozole
- Alternative Greens: For a slightly different flavor and texture, instead of shredded lettuce, consider topping your pozole with finely shredded cabbage. It offers a similar crispness with a milder flavor.
- Bread & Tortilla Pairings: While bolillos are fantastic for dipping, feel free to experiment with other accompaniments. Warm corn tortillas, soft flour tortillas, or even crunchy tostadas make wonderful additions, providing different textures and ways to enjoy the rich broth.
- Sodium Control: To better manage the salt content of your pozole, especially if you’re sensitive to sodium, always opt for low-sodium chicken broth. This allows you to precisely control the seasoning to your taste.
- Don’t Skip the Garnishes: The fresh toppings and the spicy red salsa are truly non-negotiable for a complete pozole experience. They add crucial layers of texture, vibrant acidity, and brightness that perfectly balance the savory richness of the pork and the hearty broth, making each spoonful dynamic.
- Using Dried Hominy: If you prefer the distinct chewiness and deeper corn flavor of dried hominy over canned, proper preparation is key. You’ll need to soak the dried hominy overnight (at least 8-12 hours) and then cook it separately for a few hours until tender before adding it to your pozole during the final stages of cooking. This prevents it from absorbing too much broth and ensures it’s cooked perfectly.
- Add a Touch of Heat to the Broth: For those who like an extra kick, consider adding a few dried chiles de arbol directly to the slow cooker or stockpot along with the other ingredients. Remove them before serving, or blend a few into the broth for a subtle, all-over spice.
- Vegetable Boost: While not traditional, you can add diced carrots, celery, or potatoes during the last hour of cooking for added nutrients and bulk.
Frequently Asked Questions About Pozole Blanco
The fundamental difference lies in the broth. Pozole Blanco, meaning “white pozole,” features a clear, mild broth primarily made with pork and hominy, allowing the natural flavors of the meat and corn to shine. In contrast, Pozole Rojo, or “red pozole,” is simmered with either pork or beef in a vibrant red broth. This red color and deeper, spicier flavor come from a blend of rehydrated dried chiles, such as guajillo and ancho. While Pozole Rojo is inherently spicy, Pozole Blanco maintains a simpler broth, offering the flexibility to add a spicy red sauce to individual bowls, allowing for personalized heat levels.
Hominy consists of dried corn kernels that have undergone a traditional process called nixtamalization. This ancient technique involves soaking and cooking the corn kernels in an alkaline solution, typically made with food-grade lime (calcium hydroxide) or lye. Nixtamalization softens the tough outer hull of the corn, making it easy to remove, and significantly enhances its flavor and nutritional value by making niacin more bioavailable. The resulting plump, chewy kernels are a pivotal ingredient in many traditional Mesoamerican dishes, including pozole, where their unique texture and ability to absorb broth flavors are highly prized.
We truly hope you enjoy this traditional Pozole Blanco recipe! If you have the chance to try it, please leave me a commentbelow along with a star rating. Your feedback is invaluable and helps other home cooks discover this wonderful dish. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay connected and get more authentic Latin recipes and cooking tips. Don’t forget to subscribe to my newsletter for exclusive content and updates!
More Comforting Soup Recipes You’ll Love
Looking for more hearty and authentic soup recipes to warm your soul? Explore these delicious options:
- Crema de Espárragos (Dairy-Free Cream of Asparagus Soup)
- Chipotle Tomato Soup with Homemade Croutons
- Green Chile Turkey Soup
- Poblano Cream Soup (Dairy-Free Option)
Recipe Card
Pozole Blanco
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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slow cooker (I use an 8qt slow cooker)
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Stockpot (For stovetop method)
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Fine mesh sieve
Ingredients
Pozole
- 3-4 lbs country style pork ribs
- 2 lbs pig trotters (pig’s feet)
- 10 cups water
- 4 cups low-sodium chicken broth
- 2 tablespoon kosher salt (plus more to taste)
- ½ whole white onion
- 2 whole garlic cloves
- 1 large bay leaf
- ⅛ teaspoon ground cumin
- 3 15.5 oz cans of white hominy
Spicy Red Sauce
- 15 dried chiles de arbol
- 3 chiles guajillo
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ½ cup water
Garnishes
- 2 cups shredded lettuce
- 1 cup diced radishes
- ½ cup diced white onion
- 2 limes cut in wedges
- 1 tablespoon dried Mexican oregano
- sliced bolillos or French bread
Instructions
Pozole
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Dice the country style ribs into ½ inch pieces.
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Defrost the pig’s feet if they are frozen. Run them under cold water or defrost them for a few minutes in the microwave.
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Place the pig’s feet in a small pot. Fill with enough water to cover them. Boil for 5 minutes. Drain and set aside.
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Add 10 cups of cold water and the chicken broth to the slow cooker. The level of the liquid should be about 2 inches below the top of the pot. We use an 8-quart slow cooker, so if yours is a 7 or 6, you my need to add less water than the 10 cups indicated.
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Dissolve 2 tablespoons of kosher salt into the water and taste. The water should taste like salt, but not salty. Add another ¼ tablespoon of salt only if needed.
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Carefully add in the diced pork, pig’s feet, onion, garlic cloves, bay leaf, and ground cumin.
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Place the lid on the slow cooker. Set the timer for 8 hours on low.
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To make sure the pozole is ready, pierce one of the pig trotters with a fork. If it is fall of the bone tender, the soup is ready. If they are still tough, cook for another hour on low.
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Skim any foam or fat that accumulates at the top.
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In the last 15 minutes before the pozole is finished cooking, pour the cans of hominy and their liquid into a small pot. Place the pot on the stove and bring to a boil. Simmer for 3-4 minutes.
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Drain the hominy and add to the slow cooker. Allow the hominy to cook with the pozole for another 10 minutes.
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Taste and add more salt if needed.
Spicy Red Sauce
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Add 15 chiles de arbol and 3 chiles guajillo to a small pot of boiling water. Cover and simmer for 5 minutes. Turn off the heat and let the chiles rest in the pot of water for another 5 minutes.
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Once soft, add the chiles to a blender (or food processor) along with ¼ teaspoon of kosher salt, the garlic powder and water.
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Use a fine mesh sieve to strain the sauce into a salsa bowl or small container.
Serve
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Serve the pozole in bowls and allow each person to add the garnishes and red sauce to their liking.
Notes
- To make pozole on the stove, you will need to use a large stockpot such as this one.
- Follow the same instructions as listed above for preparing the meat, preparing the water, and adding the ingredients.
- Cover and bring the pot to a boil.
- Once boiling, turn the heat to the lowest setting of your stove, ensuring your pozole continues to simmer.
- Simmer on very low heat for 3 hours. Monitor the pot to ensure the level of the water does not get too low. If it does, add more water.
- Skim any foam or fat that accumulates at the top.
- At 3 hours, check the pig trotters to see if they are done as indicated above.
- In the last 15 minutes or so before the pozole is finished cooking, pour 3 cans of hominy and their liquid into a small pot. Place the pot on the stove and bring to a boil. Simmer for 3-4 minutes.
- Drain the hominy and add to the pot.
- Taste and add more salt if needed.
Nutrition
Corona, Karina. “History of Pozole: A Tale of Celebration & Sacrifice.” Familia Kitchen, October 2020, https://familiakitchen.com/history-pozole-a-tale-of-celebration-sacrifice/
MasterClass. “Guide to Pozole: Exploring Mexico’s Take on Traditional Stew.” 7 June, 2021, https://www.masterclass.com/articles/guide-to-pozole