Pozole Blanco
Ingredients
- 800 gRoast pork (cut into large cubes)
- 1 pcOnion (halved)
- 1 pcGarlic (whole head)
- 1 pinchGray sea salt
- 1 tbspOregano (dried)
- 8 pcRadish (thinly sliced)
- 0.5 pcButterhead lettuce (shredded)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcRed onion (finely chopped)
- 800 gHominy corn (rinsed and drained)
Method
A clear broth where the pork falls apart at the slightest touch. The crunch of radishes and the zing of lime balance the richness of the slow-cooked pork shoulder.
- 1
Place the pork shoulder in a large pot. Cover with cold water and bring to a boil. As soon as the grey foam rises to the surface, drain and rinse the meat with clear water to ensure a clean white broth.
- 2
Return the meat to the pot with the halved onion, the whole garlic head, and the rinsed hominy corn. Cover generously with water. Bring to a simmer, then lower the heat. Simmer gently until the meat pulls apart with a fork.
- 3
While cooking, slice the radishes into thin rounds, shred the lettuce, and finely chop the red onion. Cut the limes into wedges. These elements provide the essential freshness to the dish.
- 4
Remove the onion and garlic from the broth. Take out the meat, shred it coarsely, and return it to the pot. Salt generously. The broth should be rich and the corn kernels should be burst open like flowers.
Frequently asked questions
How do you get this dish right?
- Skim carefully at the beginning of cooking to maintain a perfectly clear broth.
- The corn must cook until it blossoms like a flower, which is the sign it is ready.
How long does this dish keep?
Pozole is even better the next day. It keeps for 3 days in the fridge. The broth may gelatinize, which is normal.
