Basic White Pozole: Pozole Blanco
Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez' La Tradicional Cocina Mexicana. The exception to this is chicken which, if used, is cooked separately, removed from the bones, and added to the pozole once the corn is tender.
- 2 pounds of nixtamalized corn for pozole, either packaged or prepared at home
- 1 large head of garlic, separated, peeled and sliced
- 1 onion, peeled and coarsely chopped
- 2 pounds pork leg, cut into stew-size chunks
- 2 pounds pork neck bones
- 2 pork trotters (optional but they add an extra good taste) each cut into four pieces
- salt to taste
- 5 limes, quartered
- 1 small head of lettuce or cabbage, shredded
- 1 bunch radishes, washed and sliced
- a small bowl of dried oregano
- a small bowl of crumbled chile piquin or other small, dried hot red chile
- 2 medium onions, peeled and chopped
- 20 4" corn tortillas, fried until crisp
Place the corn, either packaged or prepared at home, in a large pot with water to cover and the garlic. Bring to a boil, lower heat to medium. When the corn kernels start to blossom or "flower" (they will open out at one end) add the onion and meat.
Cook until the meat is tender and add salt to taste. If at any point the liquid in the pot is getting low, add boiling water.
Arrange lime wedges, shredded lettuce, radishes, oregano, chile and onions in small bowls. Serve fried tortillas in a napkin-lined basket. Serves 10.