Inside: Find out how to make this delicious and popular Mexican recipe called Pozole Blanco. It is great to serve large crowds and is always a hit!
This post was Sponsored by T-Fal. All opinions are my own.
If you have followed me for a while, you know that I am a fan of pozole. In fact, I already have two different varieties on this website, including Pozole Rojo and Pozole Verde. I love these recipes because they remind me of Mexico and because they are so delicious! They are especially perfect for cold winter days here in Colorado when I need something to warm me up. I also choose pozole when I am entertaining for small groups here at home, since it is easy to make and serves many.
Today, I am going to share a third variety of pozole, called Pozole Blanco. The main difference between this version of Pozole is that it does not have red or green chiles to give it the color that the other ones do. That said, it is usually served with a spicy salsa on the side, so you can still get that flavor if you want it.
How Do You Make Pozole Blanco?
Some of the ingredients you need for Pozole Blanco are:
- Chicken Broth
This recipe is actually pretty easy to make. You will always start by adding the chicken, fresh herbs, garlic, and onion together in a large pot and letting them cook together. You will add the hominy next after removing the large herbs, garlic and onion from the broth. After the pozole is done cooking, you can add some garnishments, such as raddish, lettuce, onion, tortilla chips, cilantro and lime.
Traditionally, pozole blanco is served also with a very spicy chile de arbol salsa. Warning – this is very spicy, so you can omit it if you prefer or use a more mild salsa. For those of you brave enough to try it, the recipe is below.
When I made it this week, I used a couple of favorite new kitchen items – one of the pots and one of the frying pans from my T-Fal Easy Care Cookware Set. This is a 20 piece set that has everything you need. I love this set because the quality non-stick interior makes cooking and clean-up quick and easy. I usually handwash my cookware because I prefer to, but these are dishwasher safe so when you are in a hurry to clean up you don’t have to worry about that!
This is important when I am entertaining, since I would rather spend time with my friends and family than cleaning up. I also love that all T-fail non-stick cookware is 100% toxin free, which gives me peace of mind when I make food for my friends and family.
You can buy T-fal Easy Care products in-store or online at Walmart.
Spice Bag Trick
As you can see above, this recipe includes a lot of fresh herbs, spices, and other ingredients that are better off removed at the end of the cooking process. In order to avoid picking each piece out, I like to use a spice bag.
The concept is simple, you add the larger spices and ingredients that don’t typically dissolve (i.e. bay leaves, onions, oregano, etc.) and just drop it in during the cooking process. Then, prior to serving you remove the bag. This helps to maintain the delicious flavor, but also makes sure your guests aren’t accidentally getting big bits of herbs and onions!
This worked really well for this recipe, so I definitely recommend it to save time and effort.
This is definitely one of my favorite recipes to make and I hope that you enjoy it as well. Please let me know in the comments below how it turned out!
Authentic Mexican Pozole Blanco
For the Pozole
- 6 cups Water
- 2 Chicken Breasts
- 1 can Hominy 25 oz
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Oregano
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Marjoram
- 2 Bay Leaves
- 3 Cloves of Garlic, peeled
- 1/2 onion
- 2 tsp salt more or less to taste
For the Chile de Arbol Salsa
- 4 chile de arbol
- 1 Chile ancho
- 1 Chile guajillo
- 3 garlic
- 1/4 onion
- 1/2 cup avocado oil or other oil
- chopped radish
- Tortillas Strips
- Chopped Cilantro
- Chopped Onions
For the Pozole
- Bring the water to a boil in a large pot and add the salt.
- Add the following ingredients either to a spice bag or directly to the water: rosemary, oregano, marjoram, thyme, bay leaves, garlic, and onion. If using the spice bag, close it and add to the water.
- Immediately add the chicken breasts and cook over medium high heat until the chicken breasts are cooked through. Remove the spice bag if using. If not using, remove the onion, garlic, bay leaves, and other herbs and dispose of them.
- Remove the chicken, shred, and then add it back to the broth.
- Add the hominy and bring to a boil for 15 minutes.
- Serve hot with the the chile de arbol salsa (if desired) and the other accompaniments.
Chile de Arbol Salsa (Very spicy!)
- Remove the stems from the chiles, and then saute all of the ingredients in a frying pan with the oil for 1-2 minutes.
- Add all ingredients (including remaining oil) to a blender and blend well. You can add a small amount of water or broth for a thinner consistency.