A fall recipe to keep you warm

Recipe courtesy of the Culinary Institute of America.

Pozole Blanco

Makes 8 servings


  • 3-pound can white hominy or pozole
  • ½ white onion
  • 3 garlic cloves
  • Salt, as needed
  • 2 pounds pork shoulder, cut in 2-inch cubes
  • 1 cup vegetable oil
  • 16 corn tortillas, whole
  • 6 limes, cut into wedges

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  • 1½ cups white cabbage or iceberg lettuce, shredded
  • 1 white onion, finely diced
  • 1 bunch of radishes, thinly sliced
  • ¼ cup dried oregano


1. Drain the pozole or hominy; pick over, removing the very soft kernels. Rinse it thoroughly and set aside.

2. Bring 4 quarts of water to a boil, and add onion, garlic, and salt as needed. Add the cubed meat, reduce the heat, and cook the meat until tender. Add the drained hominy, taste for salt, and keep it warm.

3. Heat the oil in a skillet until hot but not smoking. Using tongs, fry the tortillas until crisp and golden, then remove from the oil and drain over paper towels. Reserve.

4. Place pozole in a bowl. Place the toppings-cabbage or lettuce, onion, radishes, oregano, and salsa-in smaller bowls in the center of the table so guests can choose what to include on the pozole. The tortillas and lime wedges are also served on the side.

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Salsa Ingredients:

  • 10 de arbol chiles, stems removed
  • 4 guajillo chiles, seeds and stems removed
  • 1 garlic clove
  • 1/2 teaspoon dried oregano
  • 1 tablespoon white vinegar
  • Salt, as needed

Salsa Directions:
1. In a small skillet set over medium low heat, dry roast the de arbol chiles until they are fragrant and look slightly darker; do not let them burn. Remove and set aside.

2. In the same skillet, dry roast the guajillo chiles, slightly, until they show some black spots. Remove and set aside.

3. Bring 2 cups of water to a boil, add the dry roasted chiles, turn off the heat, and let the chiles soak for 15 minutes.

4. Remove chiles from water and place them in a blender. Discard the soaking liquid. Add the garlic, oregano, vinegar, salt as needed, and enough water to make a smooth salsa. Blend until smooth.

5. If there is leftover salsa, store covered in the refrigerator. It will last for 1 week.


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Recipe courtesy of the Culinary Institute of America.