Pozole Blanco (Hominy and Pork Soup)

Easily swap out canned hominy if you’re pressed for time or can’t find fresh or frozen nixtamal hominy. Rinse well and cook with aromatics as described in recipe, shortening the cook time from 3 hours to 1 hour. If you don’t want to go crazy with all the topping choices, lime wedges, dried Mexican oregano, shredded cabbage and crushed red chile flakes are a must! Serves 8-10

FOR THE MEAT:

5 pounds pork neck bones or a mix of pork neck bones and country-style pork ribs

Sea salt or kosher salt, as needed to preseason meat

FOR THE HOMINY:

21⁄2 pounds fresh (or frozen) nixtamalized hominy 8 quarts of water, more as needed

2 bay leaves

1⁄2 large white onion, root end intact

FOR THE BROTH: Water, as needed

1⁄ large white onion,

2 top end intact

2 (6-to-7-inch) square pieces of cheesecloth, plus 6 inches of kitchen string

6 cloves garlic, peeled and lightly smashed with the side of a chef’s knife

6 cracked allspice berries 1 teaspoon whole black peppercorns

2-3 sprigs fresh thyme

2-3 sprigs fresh oregano

FOR THE OPTIONAL TOPPINGS:

Diced avocado, dried Mexican oregano, sliced radishes, chicharrones, rough chopped cilantro, diced white onion, lime wedges, shredded cabbage, tostadas or tortilla chips, your favorite salsa or hot sauce, crushed red chile flakes

Spread the meat on a sheet tray. Generously sprinkle with salt on all sides. Place the tray in the refrigerate to rest until needed.

Defrost the hominy if using frozen. Place the hominy in a steamer basket or colander set inside a large pot and fill the pot with water while simultaneously rubbing the corn briskly. Let it soak for 5 minutes, then drain and repeat until the water is left clear. If you want the corn to bloom when cooked, use a pairing knife to trim off the pointy tip (the germ) of each kernel. Be advised, this is time-consuming, and although it makes for fluffier, prettier hominy, it’s an optional step.

Add the hominy to a large 10-quart stock pot and fill with 8 quarts of water. Add the bay leaves and onion. Bring to a boil, then lower heat to maintain a medium simmer. Cook, partially covered, until the hominy is tender but still has a bit of chew, about 3 to 31⁄2 hours. To combat evaporation, check the water level about every half-hour and refill with hot water as needed.

After the hominy has cooked for 1 hour, place the salted meat into a second large stock pot. Add water to cover by 4 inches. Stack the cheesecloth squares, saturate it with water, wring, then smooth flat. Place the garlic, allspice, peppercorns and herbs in the center and gather cloth into a ball, tying securely with string; add to the pot of meat. Bring to a boil, then lower heat to a gentle simmer and cook for 2 hours or until just fork-tender. When cooked, remove the meat to a bowl and strain the broth through a sieve, discarding the onion and herb bundle.

When the hominy is tender, add the meat and pork broth to the hominy pot. Taste soup for seasoning, adding salt as needed. Simmer the soup for another 40 minutes or until the meat is falling off the bone and the flavors have combined.

Serve in large soup bowls, leaving room for diners to customize their soup bowls with optional toppings. Allow soup to cool completely before placing into airtight containers. Will keep in the refrigerator for up to 5 days or freeze for up to 6 months.

Recipe is copyrighted by Anita L. Arambula from Confessions of a Foodie. Reprinted by permission.