Pozole Blanco White Hominy Soup

Why We Love This Pozole Blanco Recipe

Pozole – or posole – is a type of rustic full-flavored traditional Mexican soup made with hominy and stewed meat. It has a deep earthy flavor and is always topped with fresh cool ingredients like shredded cabbage and radishes, to round out the meal. We have a fabulous red posole (Pozole Rojo) and green pozole (Pozole Verde de Pollo) already here on the site. Today we are sharing this unique lesser-known Pozole Blanco – White Hominy Soup recipe, originating from Mexico. Like other posole recipes, it is a delicious corn soup made low and slow on the stovetop. However, this comforting variation includes a touch of heavy cream at the end to give the broth a luxurious quality you will absolutely love.

Ingredients You Need

Butter – unsalted Onion – sweet yellow is best, chopped Garlic – minced Pork – boneless roast or loin (or chicken) Water – for the broth Dried mexican oregano – slightly sweet and herbaceous Ground cumin – deep and earthy Canned white hominy – dried hominy corn kernels that are treated to make them tender Salt and white pepper – a bit of each to taste Heavy cream – for just the right amount of richness

Plus LOTS of garnishes! Keep reading for our fabulous suggestions for the best pozole toppings!

How to Make Pork Posole Blanco

Cut the pork into 1-inch cubes. Then chop the onions and mince the garlic. Set a large 6-8 quart pot over medium-high heat. Add the butter to the large pot. Once melted, add in the pork pieces. Sprinkle 2 teaspoons of salt and ½ teaspoon of white pepper over the pork. Sear the pork chunks until they are golden-brown around the edges, about 5 minutes. Add the onions and garlic to the pot and continue to sear until the onions have softened, about 3 to 5 minutes. Pour in the water. Then add the oregano and cumin. Cover the pot and bring it to a rolling simmer. Lower the heat if needed and simmer for 45 to 60 minutes, until the pork pieces are fork-tender. Meanwhile, drain the cans of hominy and rinse well. Then chop the fresh produce for the garnishes. Once the pork is very soft, add the hominy to the pot. Stir well and simmer for another 5 minutes. Turn off the heat and stir in the heavy cream. Taste, then add salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh cool toppings.

The Best White Hominy Soup Toppings

Balance the warm temperature and richness of posole blanco by loading on your favorite cool goodies and fresh vegetables. We love classic Mexican pozole toppings, like:

Shredded green cabbage Sliced radishes Chopped cilantro Sliced avocado Crumble cotija cheese Crunchy tortilla chips Diced White Onion Lime wedges Salsa Verde Corn Tortillas

Pro Tip: Have all of the topping options prepped and set out for everyone to load up their own bowls of white pozole!

Recipe Variations

Protein – This posole blanco recipe is made with pork, but you could also make it with boneless skinless chicken breasts or thighs. Broth – Use chicken broth instead of water for a deeper savory flavor. Dairy-free – Use your favorite plant-based replacement for heavy cream, if you like. Our fabulous Magic All-Purpose Cashew Cream is a great vegan alternative! Spicy – Give the soup a kick of heat by including chopped jalapeños when sautéing the pork and aromatics.