Recipe for Pozole Blanco

Pozole is a traditional Mexican soup, dating back to prehispanic times. The dish is regulalry served at festivals and celebrations throughout the country.

There are a number of versions of pozole. When I first came to Mexico, I was introduced to pozole blanco, or white pozole (named "white" because the broth is clear, as opposed to other styles of pozole which have a red or green-based broth, depending on the chilies that are added).

One thing I like about pozole is that you can make it as bland - I mean mild - or as spicy as you want. The soup is generally served without much seasoning and the chili and other seasonings are served on the side. This allows guests to customize the dish for themselves.

Here's a variation of a pozole blanco recipe I got from one of my Mexican cookbooks:

Ingredients
3 pounds chicken pieces (with bone included)*
16 oz prepared hominy
1 to 2 bullion cubes

Garnishes
Limes
Radishes, sliced
Onion, finely chopped
Chili powder
Oregano
Cabbage, shredded

Preparation
Place the hominy and chicken into a pot with 2 quarts of water. Add a bullion cube or two. Bring to a boil and simmer for an hour. Remove the chicken and let cool. Then take it off the bone, shred it, and return to the pot.*

Serve soup in bowls. On the side, serve the garnishes. For a true treat, eat with tostadas smothered in Mexican cream.


*You can also buy a roasted chicken from the grocery store and shred it to make the soup. Saves time and tastes good this way too.

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