Posole Blanco

Posole Blanco

Traditional Mexican stew with “white pozole,” omits chiles but still packs a punch that comes together in minutes. Small, tender pieces of pork and chewy hominy simmer in the fragrant broth before being topped by crisp, fresh accompaniments: shredded cabbage, thinly sliced radishes and creamy wedges of avocado.

• Cook time: 80 mins
• Serves 4

INGREDIENTS

1 lb. pork shoulder (Boston butt), cut into 1" pieces
2 Tbsp. extra-virgin olive oil
4 garlic cloves, finely chopped
4½ tsp. chicken bouillon paste (such as Better Than Bouillon)
2 Tbsp. all-purpose flour
1 white onion, halved, peeled
2 bay leaves
1½ tsp. oregano, preferably Mexican
2 15-oz. cans white hominy, rinsed
Kosher salt, freshly ground pepper
Thinly sliced green cabbage, thinly sliced radishes, cilantro leaves with tender stems, sliced avocado, tostadas, and lime wedges (for serving)

PREPARATION

1. Season 1 lb. pork shoulder (Boston butt), cut into 1" pieces, all over with kosher salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Cook meat in a single layer, turning halfway through, until deeply browned, about 4 minutes.
2. Add 4 garlic cloves, finely chopped, and 4½ tsp. chicken bouillon paste to pot and cook, stirring often to avoid burning garlic, until meat is coated, about 1 minute. Sprinkle in 2 Tbsp. all-purpose flour and cook, stirring, until no dry streaks remain, about 1 minute.
3. Add 1 white onion, halved, peeled, 2 bay leaves, 1½ tsp. oregano, preferably Mexican, and 6 cups water. Increase heat to high; bring to a boil. Reduce heat so soup is at a simmer, cover, and cook until pork is tender and soup has thickened slightly, 45–55 minutes.
4. Add two 15-oz. cans white hominy, rinsed, and cook, uncovered, until tender (meat will be even more tender at this point), 20–30 minutes. Taste soup and season with salt.
5. Ladle soup among bowls; top with thinly sliced green cabbage, thinly sliced radishes, cilantro leaves with tender stems, and sliced avocado. Serve with tostadas and lime wedges for squeezing over.

*Bon appétit May 2024 Publication