Pozole Blanco is a comforting Mexican classic—hearty, simple and full of warm flavors. This version features tender pork, hominy, and a clear, gently seasoned broth. Both stovetop and slow cooker methods are provided so you can choose what fits your schedule. Whether for a celebration or a cozy weeknight, this pozole is sure to become a favorite.
Like tamales and mole, pozole stands among Mexico’s most beloved comfort foods. Its aroma and flavor evoke holidays and family gatherings—big pots made with care and shared with friends. I grew up eating pozole at celebrations, and now I make it the slow-cooker way my father taught me. Slow cooking yields fork-tender pork and a rich, nourishing broth that shines when served with fresh, crunchy garnishes and a bright red chile sauce on the side.
What is Pozole?
Pozole is a hominy-based dish that falls somewhere between soup and stew. The word comes from the Nahuatl pozolli, which some interpret as hominy and others as “foam,” referring to foam that can form while cooking. Originally prepared in pre-Hispanic times and reserved for special occasions, pozole is now enjoyed across Mexico year-round, especially during holidays like Christmas, New Year’s and Independence Day.
Regional and family recipes vary, but the three main types are:
- Pozole rojo: Made with pork (or sometimes beef) and a red chile-based broth.
- Pozole verde: A green version made with tomatillos, green chiles, and often chicken.
- Pozole blanco: A milder, clear-broth version made with pork. The base stays simple while diners can add a spicy red salsa to taste.
Why You’ll Love This Recipe
- Authentic and straightforward: Traditional flavors with an easy method.
- Nourishing: Pork and hominy provide protein and fiber; using pig trotters enriches the broth with collagen and body.
- Slow cooker option: Set-and-forget convenience with the same deep flavor as stovetop cooking.
- Improves with time: Flavors meld overnight, so leftovers are excellent.
- Feeds a crowd: This recipe makes multiple servings, ideal for gatherings.
- Customizable heat: A simple red chile sauce lets each person spice their bowl to taste.
Ingredients & Substitutions
Main pozole
- Country-style pork ribs (3–4 lbs): Preferred for flavor and manageable fat. Pork shoulder or stew meat can be used if needed.
- Pig trotters (2 lbs): Optional but recommended for a silky, flavorful broth and tender meat.
- Hominy: Canned white hominy is convenient and tasty; dried hominy can be used but requires soaking and longer cooking.
- Aromatics & seasonings: Onion, garlic, bay leaf, a pinch of ground cumin, kosher salt, water and low-sodium chicken broth to deepen flavor.
- Garnishes: Shredded lettuce or cabbage, diced radishes, diced white onion, lime wedges, dried Mexican oregano and bolillos or tortillas for serving.
Red chile sauce
- Chiles de árbol and guajillo chiles: Dried chiles toasted or rehydrated, blended into a smooth, spicy sauce.
- Seasoning: A touch of kosher salt, garlic powder (or fresh garlic) and water to blend.
How to Make White Pozole
Slow Cooker Method
1. Prepare the pork: Dice country-style ribs into ½-inch pieces.
2. Prep the pig’s feet: If frozen, thaw and rinse. Place in a small pot, cover with water, boil 5 minutes, then drain and set aside.
3. Add liquids: In the slow cooker add 10 cups cold water and 4 cups low-sodium chicken broth. Dissolve most of the kosher salt and taste—the liquid should taste pleasantly salted but not overly salty.
4. Combine and cook: Add diced pork, pig trotters, onion, garlic, bay leaf and a pinch of cumin. Cook on low for 8 hours with the lid on.
5. Finish with hominy: In the last 15 minutes, bring 3 cans of hominy (with their liquid) to a brief boil for 3–4 minutes, drain and add to the slow cooker. Let cook an additional 10–15 minutes.
6. Adjust seasoning: Taste and add salt if necessary. Skim excess fat or foam before serving.
Stovetop Method
Use a large stockpot. Follow the same prep steps for the meats and liquids. Bring to a boil, then reduce to the lowest simmer and cook gently for about 3 hours, monitoring liquid level and adding water if needed. In the final 15 minutes, heat and drain hominy separately, then add it to the pot. Check pig trotters with a fork—when fall-off-the-bone tender, the pozole is ready.
How to Make the Red Chile Sauce
1. Rehydrate chiles: Boil about 15 chiles de árbol and 3 guajillo chiles in water for 5 minutes, then let them steep off heat for 5 more minutes.
2. Blend: Drain the chiles and blend with ¼ teaspoon kosher salt, ¼ teaspoon garlic powder (or a clove of fresh garlic) and about ½ cup water until smooth.
3. Strain: Pass the blended sauce through a fine-mesh sieve, pressing with a spoon to remove seeds and fibrous bits. Serve the sauce on the side so each diner can add heat to taste.
Recommended for This Recipe
Crock Pot 8-Quart
An 8-quart slow cooker is ideal for pozole and menudo—it fits the ingredients comfortably and offers programmable settings so you can leave it to cook while you go about your day.
How to Serve
Arrange garnishes so guests can customize their bowls. Common toppings include shredded lettuce or cabbage, diced radishes, diced white onion, crushed oregano, lime wedges and the red chile sauce. Serve with bolillos, warm tortillas or tostadas for dipping. Remove any large bones from the pig trotters before serving if you prefer to avoid surprises while eating.
Storing and Reheating
Refrigerate in an airtight container for up to 4 days, or freeze for up to 5 months. When chilled the broth may gel from pork fat and collagen—this melts back to liquid when reheated. Reheat gently on the stove over medium heat until steaming.
Tips & Variations
- Swap shredded lettuce for cabbage for a firmer crunch.
- Serve with corn or flour tortillas, tostadas, or bolillos.
- Use low-sodium chicken broth to better control salt levels.
- Garnishes and the chile sauce brighten and balance the rich broth—don’t skip them.
- If using dried hominy, soak overnight and cook separately until tender before adding to the pozole.
FAQ
Pozole Blanco has a clear, milder broth and is typically made with pork. Pozole Rojo includes dried chiles in the cooking liquid, producing a deeper red color and a spicier, more complex flavor profile. With pozole blanco you can offer a red chile sauce on the side so diners can add heat to their bowls.
Hominy is corn that has been treated through nixtamalization—soaked and cooked in an alkaline solution (lime or lye). This process removes the hull, softens the kernels and enhances flavor and nutrition, making hominy a key ingredient in pozole.
If you make this pozole, leave a comment and rating to let others know how it turned out. Enjoy!
Related
Looking for more comforting soups? Try other recipes in the same style for warming, flavorful meals.
Recipe
Pozole Blanco
by Gemma Aguayo-Murphy
Ingredients
Pozole
- 3–4 lbs country-style pork ribs, cut into ½” pieces
- 2 lbs pig trotters (pig’s feet), optional but recommended
- 10 cups water
- 4 cups low-sodium chicken broth
- 2 tablespoons kosher salt (plus more to taste)
- ½ whole white onion
- 2 garlic cloves
- 1 large bay leaf
- ⅛ teaspoon ground cumin
- 3 (15.5 oz) cans white hominy
Spicy Red Sauce
- 15 dried chiles de árbol
- 3 chiles guajillo
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder (or 1 small clove fresh garlic)
- ½ cup water (adjust for blending)
Garnishes
- 2 cups shredded lettuce or cabbage
- 1 cup diced radishes
- ½ cup diced white onion
- 2 limes, cut into wedges
- 1 tablespoon dried Mexican oregano
- Sliced bolillos, tostadas or warm tortillas
Instructions
Pozole
- Dice the country-style ribs into ½-inch pieces.
- If frozen, thaw pig’s feet, rinse and optionally boil them for 5 minutes, then drain and set aside.
- Add water and chicken broth to the slow cooker. Dissolve most of the salt and taste the liquid; it should be lightly salted.
- Add the diced pork, pig trotters, onion, garlic cloves, bay leaf and cumin. Cook on low for 8 hours with the lid on.
- Skim foam or excess fat as needed. Check for doneness by piercing a pig trotter—when fork-tender and falling off the bone, it’s ready.
- In the final 15 minutes, bring the hominy (with its liquid) to a boil for 3–4 minutes, drain and add to the pozole. Let it cook with the soup for 10–15 minutes.
- Taste and adjust salt before serving.
Spicy Red Sauce
- Boil the dried chiles for 5 minutes, then let them steep off heat for 5 minutes.
- Drain and blend the chiles with salt, garlic powder (or fresh garlic) and water until smooth.
- Strain the sauce through a fine-mesh sieve to remove seeds and fibers. Serve on the side.
Serve
- Ladle pozole into bowls and let everyone add garnishes and red sauce to taste.
Notes
- Stovetop version: Use a large stockpot, bring to a boil then simmer very low for about 3 hours, monitoring liquid level and skimming foam. Add hominy in the last 15 minutes.
- Using dried hominy: Soak overnight and cook until tender before adding to pozole.
Nutrition (per serving)
- Calories: 399 kcal
- Protein: 32.3 g
- Carbohydrates: 20.6 g
- Fat: 20.1 g
- Sodium: varies with added salt