There are a number of different types of pozole (or posole) soup, including red, green, with beans, or with vegetables. This clear version, normally called pozole blanco, is the simplest preparation. It originated in Mexican cuisine, traveling north with immigrants to America. Today it remains a well-loved soup in Mexican American restaurants and neighborhoods across the United States.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
2 hours 10 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb pork shoulder, cubed
- 6 cups canned or frozen corn, thawed
- Water or stock, as needed
- 2 onions, chopped and divided
- oregano, to taste
- 1 head garlic, each clove peeled and mashed
- salt, to taste
- 1 bunch of cilantro, chopped
- ½ head cabbage, shredded
- 6 radishes, thinly sliced
- 1 ripe avocado, thinly sliced
- 2 limes, cut into wedges
Directions
- Place the meat and corn in a large soup pot, add water or stock to cover, and bring to a boil.
- Reduce heat and simmer for 1½ hours.
- Stir in half the onion, oregano, garlic, and salt. Cook for 30 minutes.
- Ladle the soup into serving bowls and garnish each with some of the remaining onion, cilantro, and cabbage.
- Serve with radishes, avocado, and lime wedges on the side.
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