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Pozole Blanco

Pozole BlancoToday we are celebrating the day of Our Lady of Guadalupe, La Reina de México,  aka the patron saint of Mexico

In Mexico, there are tons of fiestas held on December 12th to celebrate the miracle of her apparitions because roughly about 82% of the population is Roman Catholic.

As kids we’d be dressed up in traditional native clothing, and taken to mass. Unfortunately, I lost the picture I had from when I was two, posing in front of the Virgen de Guadalupe. So you’ll just have to close your eyes and imagine me as a 2 year old looking v cute in my huarachitos, zarape and sombrero.

Pozole BlancoIt all started with Juan Diego, a native who was born under aztec rule who was traveling to the city. During his trip, the Virgen de Guadalupe appeared and told him she wanted a temple to be built on Tepeyac hill dedicated to her.

(A temple had been previously built on Tepeyac hill dedicated to Tonantzin, Aztec mother goddess, but it was destroyed by the Spaniards during the Conquest)

Juan Diego ran to to let fray Juan de Zumárraga know of the apparition, but the archbishop looked at him like he was crazy and asked him to let the Virgen de Guadalupe know to prove her identity so he knew it was real.

The following day, Juan Diego returned to speak to the archbishop, but he insisted he ask for a sign to prove her identity, so Juan Diego went back to Tepeyac hill and the Virgin appeared again and she agreed to prove her identity the next day.

Pozole BlancoWhile all this was happening, Juan Diego’s uncle was in his death bed. So that following day Juan Diego set out to find a priest who would take his uncles last words and went a different path to avoid seeing the Virgen de Guadalupe.

It didn’t work because she still appeared before him, scolded him, and told him to pick the Castilian roses that were randomly/mysteriously growing in the middle of the desert (that were also not native to Mexico) and take them to the archbishop. When Juan Diego arrived to see the archbishop, he unfolded his tilma with the roses, to reveal Our Lady of Guadalupe’s image imprinted on it and everyone was shook.

You can find Juan Diego’s tilma hung inside the Basilica de Guadalupe in Mexico City, which was built near the Tepeyac hill where she originally appeared.

Pozole BlancoIt’s a long story, I know. Pero, she’s an integral part of our culture. There’s still so much more to discuss but we’ll leave that for another day.

If you read my post on pozole rojo, you’d know that pozole is always around whenever there’s any big celebrations or birthdays, which is why we’re making it today.

I hope you learned a little today, and if you are itching to learn a  little more, do some googling! It gets a little more weird. Just wait till you find out what they’ve discovered in the image imprinted on the original tilma!

Enjoy.

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3.71 from 27 votes

Pozole Blanco

Serves 6-8 people
Cuisine Mexican
Calories 0kcal
Author Esteban Castillo

Ingredients

  • For the Pozole
  • 1/2 white onion
  • 8 cloves of garlic
  • 1 1/1 tablespoons of salt
  • 7 cups of hominy
  • 3 lbs of pork shoulder cut into 2 inch cubes
  • 7 cups of water
  • Garnish
  • 1/2 white onion diced
  • Avocado sliced
  • Mexican oregano
  • Lime wedges
  • Sea Salt

Instructions

  • In a blender, combine the onion, cloves of garlic, salt, and 2 cups of water and blend until smooth.
  • In a large pot or dutch oven, add the hominy, pork chunks, garlic-onion mixture, and 7 cups of water. Bring it all to a boil, reduce to a simmer, cover, and cook for 3 hours, until the pork has cooked through and can easily shred.
  • Taste for salt and add more if you need to.
  • Serve in a bowl and top with sliced radish, avocado, chopped white onion (the other half you didn't use in the pozole) Mexican oregano, lime wedges, and sea salt.

 

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22 Comments

  • Reply
    Megan DeKok
    December 12, 2016 at 2:00 pm

    YUMMMMM, this looks so good!

    • Reply
      Esteban Castillo
      December 12, 2016 at 10:47 pm

      <3 <3

      • Reply
        Heather Vargas
        January 29, 2021 at 4:55 pm

        5 stars
        Absolutely delicious. Thanks for posting this recipe.

  • Reply
    Jenna Chamberlain
    September 14, 2017 at 9:05 am

    Hi – for this recipe do you use canned hominy or dried? And if canned, do you drain it or keep the liquid? Thanks!

    • Reply
      Esteban Castillo
      September 14, 2017 at 11:10 am

      Hi there! I didn’t use it but you certainly can! Just measure out the liquid in place of some of the cups of water. Also taste for salt because some cans tend to be more salty!

      • Reply
        Jenna Chamberlain
        September 14, 2017 at 1:03 pm

        Thanks! 🙂

  • Reply
    Ali
    November 6, 2019 at 4:18 pm

    What is the red sauce on the sauce and on top of the bowl as a garnish?

    • Reply
      Esteban
      November 6, 2019 at 10:18 pm

      It’s a salsa de chile de arbol!

      • Reply
        Kimberly
        May 19, 2020 at 2:31 pm

        Do you have a recipe for it ?

  • Reply
    William
    February 25, 2020 at 11:33 am

    5 stars
    This was delicious!

  • Reply
    Joe Lopez
    April 29, 2020 at 3:58 pm

    I’m gonna try this Esteban, does it matter if I use white or yellow pooled?
    Papa Joe

  • Reply
    Joe Lopez
    April 29, 2020 at 3:59 pm

    I’m gonna try this Esteban, does it matter if I use white or yellow posole.?
    Papa Joe

    • Reply
      Esteban
      April 29, 2020 at 4:44 pm

      Hi Joe! No it doesn’t! Feel free to use white or yellow hominy!

  • Reply
    Duffuser
    January 10, 2021 at 8:29 pm

    5 stars
    I made this today and it was so good! I used canned hominy, just in case anyone is wondering, 2 of the smaller 25-30 oz cans is 6 cups of hominy. I drained it, but if you use the liquid there’s a cup of liquid in each can.

    I found that making the recipe as written with 2 cans was enough to fill a 5 quart dutch oven almost to the brim. I’m gonna have to get a bigger pot, cause this was so good I wanna make twice as much next time!

  • Reply
    linda maria bullis linda maria bullis
    August 30, 2021 at 9:01 pm

    4 stars
    my grandma would made polze blanco …but she would add pig feet…could I put pig feet and pork together ????

    • Reply
      Esteban
      August 31, 2021 at 2:42 pm

      Definitely!

  • Reply
    Wendy
    December 7, 2021 at 5:33 pm

    5 stars
    My husband is Muslim but wants to try Pazole because it looks so good. Do you think this recipe will work if you substitute lamb? He thinks it would be good that way.

    • Reply
      Esteban
      December 8, 2021 at 9:51 pm

      Hi Wendy, You can definitely use, chicken, beef or even lamb! I’d say to braise the lamb for 2 1/2-3 1/2 hours until it shred easily!

  • Reply
    Robert Patterson
    June 25, 2022 at 7:01 pm

    What kind of chicken would be best?

    • Reply
      Esteban
      June 25, 2022 at 8:59 pm

      Hi Robert, I would use boneless, skinless chicken thighs!

  • Reply
    Carolyn
    January 11, 2023 at 4:47 pm

    5 stars
    Great recipe. I substituted a 1 pound bag of great northern beans because my kids are vegetarian. I cooked the beans in the instant pot with the garlic/onion mixture and a 4 cup box of vegetable broth. I finished it on the stove with the hominy.

  • Reply
    Carolyn
    December 5, 2023 at 3:46 pm

    5 stars
    My family loves this. My kids are vegetarian, so I use pre-chilled great northern beans and vegetable broth instead of meat.

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