Pozole Blanco is a traditional Mexican hominy stew that is hearty, comforting, and flavorful. Pozole features hominy (dried corn kernels) simmered in a rich, savory broth with meat, chiles, and aromatic seasonings.
There are many regional variations, but this white pozole recipe (pozole Blanco) relies on a clear broth rather than the red or green chile sauces more commonly associated with the dish.
It allows the flavors of the chicken, hominy, and spices to shine, topped with fresh garnishes like cabbage, radish, avocado, and lime, as pozole blanco makes a wonderfully satisfying soup perfect for any occasion.
In this recipe, I will walk through “how to make this authentic Mexican specialty,” from the balanced homemade broth to the perfect tender hominy texture.
Pozole Blanco
Equipment
- Large soup pot
- Slotted spoon
- Ladle
- Bowls for serving
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 white onion, halved
- 1 head garlic, halved crosswise
- 2 bay leaves
- 1 tbsp cumin seeds
- 1 tbsp dried oregano
- 8 cups chicken broth
- 1 29oz can white hominy, drained and rinsed
- Salt to taste
- Lime wedges for serving
- Diced onion, cabbage, radish, cilantro, and avocado for serving
Instructions
- In a large pot, combine the chicken thighs, onion, garlic, bay leaves, cumin seeds, oregano and chicken broth. Bring to a boil over high heat.
- Reduce heat to medium-low, cover and simmer for 30 minutes. Skim any foam from the top.
- Remove the chicken and set aside. Continue simmering the broth for 15 minutes.
- Meanwhile, shred the chicken off the bones into bite-size pieces. Discard the skin and bones.
- Add the shredded chicken and the hominy to the pot. Cook for 10 minutes more.
- Taste the broth and season with salt as needed.
- Serve the pozole blanco piping hot in bowls with desired toppings on the side. Squeeze lime juice over the top. Enjoy!
Video
Notes
Tips and Tricks About Easy Pozole Blanco Recipe
- Use a flavorful homemade or store-bought chicken broth for the best flavor.
- Add chopped zucchini, mushrooms, kale, or spinach during the last 10 minutes of simmering for a heartier soup.
- Top with queso fresco or Mexican crema for added richness.
- For extra spice, stir in your favorite hot sauce or chopped chipotle in adobo sauce.
- Make it vegetarian by using vegetable broth and mushrooms instead of chicken.
- Toast the cumin seeds briefly to intensify their flavor before adding to the broth.
- Cook the hominy in the broth longer for a porridge-like texture.
- Serve with warm tortillas on the side for making tacos with the pozole toppings.
Conclusion
This white variation of pozole makes for a hearty, comforting soup that highlights the flavors of tender chicken, starchy hominy, and warm spices. The homemade broth provides a deep flavor.
Toppings like crunchy cabbage, radish, and creamy avocado add freshness and contrasting textures. Adjust the seasonings to taste and add different garnishes to customize each bowl. For more delicious soup recipes, check out this collection.
With its origins in Mexican and Aztec cuisine, pozole blanco makes an edible connection to history. This nourishing soup satisfies on cool nights and special occasions, so next time you crave something warm and flavorful, enjoy a big steaming bowl of pozole blanco.
