Pozole blanco – white hominy and pork soup

Ingredients for 4 portions

• 700 gPork shoulder, in large chunks
• 500 gPork backbone, in pieces
• ≈ 3 lWater
• ½Yellow onion, in one piece
• 6 clovesGarlic
• 2Bay leaves
• to tasteSalt
• 1 kgHominy, precooked, drained

On the side

• ½Lettuce, finely shredded
• 8Radishes, thinly sliced
• 1Yellow onion, finely chopped
• 3Limes, in wedges
• 2 tbspMexican oregano
• 2 tspChili flakes, piquín
• 8Tostada shells

Method

1. Put the pork and the backbone in a large pot with the water, the piece of onion, the garlic, bay leaves and some salt. Bring to the boil and skim off the foam that rises.
2. Partly cover and simmer over a low heat for 1 hour.
3. Rinse the hominy and add it to the pot. Simmer for another 45 minutes, until the pork falls apart and the hominy kernels have burst open like flowers.
4. Meanwhile, prepare the toppings: finely shred the lettuce, thinly slice the radishes, finely chop the onion and cut the limes into wedges.
5. Remove the piece of onion and the bay leaves. Pick the meat off the bones if you like, pull it into smaller pieces and return it to the soup. Season with salt.
6. Serve the pozole piping hot in deep bowls with pork and hominy. Let everyone top it with lettuce, radishes, onion, oregano, ground chilli and lime, with tostadas on the side.

More recipes

• Pozole rojo – red hominy and pork soup2 h
• Chicharrón en salsa verde – pork crackling in green salsa35 min · ≈ $48/port.
• Carne de puerco en salsa verde – pork in green tomatillo sauce1 h 25 · ≈ $48/port.
• Tortas – Mexican ham, cheese and avocado rolls25 min · ≈ $44/port.