Timely Pozole Blanco
Pozole is a traditional Mexican soup usually made for celebratory occasions
and holidays.  With a pork broth base, the main ingredient in pozole is hominy.
A type of Mexican maize, there are over 50 types of corn in Mexico where
farmers have cultivated corn for centuries.  

Today you can find canned hominy at any grocery store, which makes the
process of making pozole at home very easy. If you have been reading my
column through the years, you know that I am always on the go, between work,
kids, school, community, etc. Finding shortcuts to prepare delicious traditional
meals is still my goal. In this case, cooking the pork shoulder and making the
broth is one step that can be done ahead of time. Saving the broth, shred the
pork, and using canned hominy, will help you have pozole on the table in a
matter of minutes.

I love the simplicity of this dish, as well as the richness of its flavors. Very
few flavorful ingredients will make this comforting food one of your family
favorites. As far as the toppings or garnish, you can customize to make it your
own. Be creative with what you have in hand. Have fun cooking! I hope 2019
is full of delicious food and time well spent with family breaking bread. Cheers!

Serves 4
1.5 lbs. pork shoulder roast
1 medium onion, cut in half
6 cloves garlic, peeled and smashed
1 small bunch cilantro
1 bay leaf
Salt to taste
1 29oz. canned white hominy
1 teaspoon dried oregano

(use as many or as little as you want)
Red onion
Lemon or lime wedges
Cilantro leaves
Hard-boiled eggs
Shredded lettuce
Sliced jalapeños

Cut the pork in chunks, season with salt. Add shoulder to a large pot with
onion, garlic, cilantro, and bay leaf. Add 4 cups of water, it should cover the
meat, otherwise, add more water. Cook over medium-high heat to bring to a
boil. Lower the heat and cook for about one hour or until the pork is tender and
cooked through. Remove the pieces of pork onto a plate and let cool. Strain the
liquid, discard the solids and return the liquid to the pan.  If preparing ahead of
time, you can reserve the cooked pork and broth in the refrigerator, until ready
to make pozole.
Bring the broth to a boil. Rinse the hominy under running water, add to the
boiling soup, taste and season with salt. Cook on high until hominy is tender,
about 15 minutes. In the meantime, shred the pork meat. When the hominy is
tender, add cooked pork to the pot and dried oregano. Stir and cook to warm
up, about 5 more minutes.
Get all the garnishes ready. Serve immediately topped with your preferred
garnish. Enjoy!
To find more recipes visit my website:
www.fivesensespalate.com or follow
me on social media. Facebook: Five Senses Palate.  Twitter & Instagram: