Pozole blanco is considered one of the most delicious and unique specialties of the state of Guerrero, and is taken as the purest of all pozoles.
Unlike pozole verde and pozole rojo, pozole blanco represent the third color of the Mexican flag.
The best thing about pozole blanco is the deliciousness of its broth, which is designed to add a delicious green or red sauce as an accompaniment.
How to make pozole blanco step by step?
This dish is simple and delicious, and is prepared with ingredients that are present in any Mexican kitchen. For this recipe, pork is used as the protein; however, any type of white meat can be used.
- One kilogram of nixtamalized field corn or two cans of pozolero corn (30 ounces).
- 1 tablespoon of Mexican oregano
- 4 pounds of pork shoulder.
- 3 bay leaves
- 10 allspice berries
- 8 garlic cloves, sliced
- 1 large onion, chopped
- Salt to taste
For topping, we need
- 6 halved lemons or limes
- ¼ head of shredded cabbage
- 6 radishes, sliced and chopped
- 2 avocados, sliced
- ½ cup chopped cilantro
- Hot peppers to taste (dried)
Start by submerging the pork shoulder in water, bring to a simmer and when foam begins to form remove it with the help of a ladle.
When the foam diminishes, begin to add the remaining ingredients of the pozole and cover, continue cooking over low heat.
Add the nixtamalized corn or canned corn 1 hour after the pork has been simmering.
Continue to simmer until the meat is tender enough to easily shred.
When the corn and meat are tender, the pozole is ready, place all the ingredients and let each person mix and combine the ingredients.
This recipe can be stored in a refrigerator and consumed within a week.