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"Ruby's Canned Pozole" Pozole Blanco Recipe

Updated: Mar 15

Recipe by ScarletR4v3n



Family Serve Ingredients:

  • 3 lbs Pork Shoulder, cut and trimmed into 2-inch pieces

  • ½ head of Garlic

  • 1 tablespoon Cumin Powder

  • 1 White Onion, quartered

  • 8 Allspice Berries, ground

  • 10 Peppercorns, ground

  • 3 Bay Leaves

  • 2 teaspoons (or more) Mexican Oregano

  • 1 tablespoon Salt

  • 8 cups canned White Hominy, drained and rinsed (#10 can)

  • 8 cups Chicken Broth

  • 8 cups Pork Broth (from cooking pork shoulder)

  • Salt, to taste

Smaller Serve Ingredients:

  • 1½ lb Pork Shoulder

  • ½ White Onion

  • 4 Garlic Cloves

  • 2 Bay Leaves

  • 6 Allspice Berries, ground

  • 8 Peppercorns, ground

  • 2 teaspoons Cumin

  • 1 teaspoon Mexican Oregano

  • Salt, to taste

  • 4 cups canned White Hominy, drained and rinsed

  • 4 cups Chicken Broth


How to make Pozole

  1. Place the pork in a large saucepan, cover with water, and add a dash of salt. Optionally, salt and brown the pork before adding water.

  2. Add onion, garlic, and spices to the pot. Bring to a boil over medium heat, then skim off any foam that rises. Reduce heat, cover, and simmer for 45 minutes.

  3. Remove the meat to cool slightly. Discard the onion and garlic but keep the broth.

  4. Cut the pork into 1-inch cubes and return it to the pot with the broth.

  5. Add the white hominy, chicken broth, and additional salt to taste. Consider adding more oregano, garlic powder, onion powder, and celery salt for extra flavor.

  6. Cover and simmer for 60 minutes or until the meat and hominy are tender. The longer it simmers, the better the flavors will meld.



For Ahcho (Red) Sauce:

  • 3 whole Ancho chilies, seeded and stemmed

  • 1 Clove of garlic

  • 1/4 Cup of onion

  • Salt and pepper, to taste

How to Make Ancho Sauce:

  1. If using dried chiles, cut and deseed them, then soak in boiling water for at least 15 minutes to soften. Drain.

  2. Blend the softened chiles with 1 1/2 cups of water, garlic, and onion until smooth. Season with salt and pepper. This sauce should be thin.

  3. Add about 1/4 cup of this sauce to the Pozole for additional flavor.


To Serve:

Offer the Pozole in large bowls, accompanied by:

  • Lime or lemon wedges

  • Chopped cabbage

  • Sliced radishes

  • Chopped cilantro (coriander)

  • A drizzle of the Ancho sauce

This Pozole recipe promises a deeply flavorful and comforting meal, perfect for warming up during the colder months or for any occasion requiring a nourishing, satisfying dish.


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