Jalisco White Pozole with Pork (Pozole Blanco)
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Ingredients
- 800 g diced pork shoulder
- 800 g tinned hominy or white corn
- 1 onion
- 3 garlic cloves
- 1 bay leaves
- 1200 ml chicken stock
- 100 g radishes
- 100 g red cabbage
- 1 lime
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 42.4 g
- Carbohydrate
- 37.4 g
- of which sugars
- 8.4 g
- Fat
- 34.3 g
- of which saturates
- 11.7 g
- Fibre
- 7 g
- Salt
- 3.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork shoulder, onion, garlic cloves, bay leaf and chicken stock into a large pan and bring to a simmer.
- 2
Cover and cook for 1 hour until the pork is tender, skimming off any foam.
- 3
Remove the pork, shred it, then return it to the pot with the tinned hominy and simmer for 10 minutes.
- 4
Thinly slice the radishes and red cabbage.
- 5
Ladle the pozole into bowls and top with the radishes, red cabbage and a squeeze of lime.
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