Recipe | Pozole Blanco

I love soups and I especially love broth-based soups. Pozole blanco is high on my list. The Old Man calls it soup salad because it's a refreshing soup depending on the quantity of veggies you add. I love pork, but I don't really do pata, cabeza, lengua, or ojo from any animal, so this recipe is just with pork shoulder. However, I've heard that 'head' is the secret to the taste of pozole blanco, so feel free to add traditional pork products as desired.

In terms of topping, you can really do whatever you'd like. It's a chilly winter, so I used cabbage instead of iceberg lettuce. I love that Meijer here sells half a cabbage, like in Japan. Two people can only eat so much cabbage without choking each other with fumes in the middle of the night. This recipe is enough for three people, if you're cooking for more increase the quantities proportionately. If you like more hominy in your pozole, add another can of hominy too.

Ingredients

• 2 cans of 15.5g of precooked white hominy
• 1 lb of pork shoulder
• Small whole onion
• 4 peeled pieces of garlic
• 1/2 teaspoon of ground oregano
• Salt, to taste
• White pepper, to taste

Toppings

• Finely sliced iceberg lettuce or cabbage
• Sliced avocado
• Chopped onion
• Sliced radish
• Quartered limes
• Fresh hot salsa

Directions

1. Put cubed pork shoulder in a pot of water.
2. Add the whole onion, whole garlic pieces, salt, pepper, and oregano.
3. Cook on a medium-low fire for 50 minutes.
4. Take out the onion and the garlic pieces.
5. Add the hominy and cook for another hour.
6. 30 minutes before it's done, take out the meat and shred it after it's cooled a bit.
7. Serve pozole in bowls, with shredded pork and other toppings.
8. You can also serve the pozole with tostadas and crema.

*If you do add miscellaneous pork pieces, don't forget to remove them from the pot before serving.