Pozole Blanco
A lighter white pozole with chicken in a clean aromatic broth — topped with all the garnishes. Shredding the chicken and returning it to the pot to simmer with the hominy lets the meat's flavour distribute evenly through the broth instead of sitting separately on top.
Total time
80 min
Prep
15 min
Cook
65 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
800gchicken pieces, bone in
800gcanned hominy corn, drained
1white onion, halved
4 clovesgarlic
1 tspdried oregano
1.5Lchicken stock
shredded cabbage, radishes, dried oregano, tostadas, limeto serve
sliced jalapeños and avocadoto serve
Instructions
1
Simmer chicken with onion, garlic and oregano in stock 40 minutes.
2
Remove chicken, shred meat and return to pot.
3
Add hominy and simmer 20 more minutes.
4
Season generously.
5
Ladle into deep bowls.
6
Set out all garnishes on the table.
7
Each person customises their bowl with cabbage, radishes, lime, oregano and tostadas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
462
Protein
56.8g
Fat
22.4g
Carbs
5.5g
Fiber
0.8g
Sodium
1597mg
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