Pozole, a beloved Mexican stew, comes in various forms, but the creamy, comforting embrace of white pozole (pozole blanco) holds a special place in many hearts. This Guerrero-style recipe offers a unique twist on the classic, highlighting the rich flavors of the Mexican state known for its vibrant culinary traditions. Forget bland, watery broths; this pozole boasts a depth of flavor achieved through a careful simmering of pork, hominy, and a secret blend of spices. We'll elevate your pozole experience with a focus on fresh ingredients and authentic techniques.
Imagine a bowl brimming with tender pork, plump hominy, and a fragrant broth, garnished with crisp shredded lettuce, juicy radishes, and zesty lime. This is the white pozole we'll be crafting together. Ready to embark on a culinary journey to the sun-drenched shores of Guerrero? Let's dive into the step-by-step instructions to create this unforgettable dish.
Tools Needed
- Large pot
- Sink
Ingredients
- Raw corn: 3 kilos
- Chamorro (pig's head)
- Pork leg: 2 kilos
- Lime: 1 kilo
- Pork rinds
- Onion
- Lemons
- Avocado
- Chili piquín
- Oregano
- Sardines (optional)
- Tomato (optional)
- Vegetable oil (or lard)
- Salt
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Place the pig's head, pork leg, and bones in a bowl and consecutively change the water to remove excess blood. This ensures a whiter pozole.
- In a pot, combine the corn with water and a tablespoon of lime per kilo of corn. Stir constantly to prevent sticking and burning. This process takes approximately 45 minutes after boiling begins.
- Thoroughly wash the cooked corn in the sink, changing the water until both the corn and water are completely clear and transparent.
Step 2. Cook the Pozole
- In a large pot with a quart of water, add the cleaned corn and the cleaned meat, bones, and head.
- Bring the mixture to a boil. Skim off the foam (excess blood) that rises to the surface. This prevents the broth from turning dark.
- Once the corn is fully cooked and open, add salt to taste.
- The meat is ready when it easily comes apart, especially the pig's head, which is the toughest part.
Step 3. Serve the Pozole
- Ladle the pozole into bowls. Add corn, meat (including head), and broth. Garnish to taste with lemon, onion, oregano, chili piquín, sardines (optional), avocado, and pork rinds.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- If using bagged corn, boil it two or three times, changing the water each time to prevent a milky pozole.
- Add the salt gradually to taste, ensuring it is well incorporated and the pozole is not over-salted.
- Adjust seasonings and garnishes to your preference. Add chili, chopped green chili, or other ingredients as desired.
Nutrition
- Calories: approximately 6000-7000
- Fat: approximately 400-500g
- Carbs: approximately 300-400g
- Protein: approximately 400-500g
FAQs
1. Can I use chicken instead of pork in this recipe?
Yes! Chicken works well as a substitute. Reduce the cooking time as chicken cooks faster than pork.
2. Where can I find hominy?
Hominy (nixtamalized corn) is usually found in the canned goods aisle of most supermarkets, often near other beans and Mexican ingredients.
3. What can I do if my pozole is too thin?
Simmer the pozole uncovered for a longer period to reduce the liquid and thicken the broth. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it further.
This Guerrero-style white pozole is a testament to the rich culinary heritage of Mexico, offering a flavorful and satisfying meal perfect for any occasion. Enjoy the vibrant tastes and textures of this authentic recipe, and don’t hesitate to experiment with your favorite garnishes. Buen provecho!