The Best Gringo Pozole, AKA White Pozole
Gringo Pozole, aka White Pozole
Gringo Pozole or White Pozole
I call this recipe Gringo Pozole because although it is very flavorful, the spice level hovers at mild, perfect for an average gringo. Pozole is a special dish in Mexico that’s served on Independence day and Christmas. The gringo in me loves it all year round!
I made this White Pozole recipe while staying at my parent’s house during COVID. And while my dad likes spicy food, my mom cannot tolerate even a hint. Yet they both loved this White Pozole recipe!
About Authentic Mexican Pozole
Pozole, one of the quintessential soups of Mexico, has 3 basic versions: red (rojo), green (verde), and white (blanco). This Gringo Pozole obviously resembles the white pozole version.
What do all authentic pozoles have in common? Pork and hominy. If you haven’t had hominy, it’s like a big, dense corn kernel, and it’s yummy! And high in fiber! So, Gringo Pozole is good for you!
I prefer to use pork, as is used in authentic White Pozole recipes. However, if you prefer chicken, you can just substitute it for pork.
And the preferred pork is pork shoulder or pork butt, which happens to be the same cut of meat as is Boston butt. And just to clarify, butt is not the rear-end kind of butt, it refers to the barrels that the pork was stored in way back when.
Pork for Gringo Pozole
What is the difference between Gringo Pozole and White Pozole?
This Gringo Pozole recipe diverges from traditional White Pozole recipes in a couple of ways: One makes it easier to prepare, one makes it easier to digest!
First, I like to cook my pork butt separately (see how in the Gringo Pozole Tips below). I then make a few other Mexican dishes like tacos al pastor and machaca, and then use the leftovers for my soup. This makes the soup so easy to make!
Second, I like to cook the cabbage in my soup rather than serve it raw on the side. Especially for this White Pozole version, it adds more flavor to the broth, and it is easier on the stomach!
Gringo Pozole Recipe (White Pozole Recipe)
Servings: 6
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
1 large onion, diced
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 tablespoons chicken bouillon base (like Better than Bouillon)
5 quarts water
½ head green cabbage, shredded
3 carrots, sliced thin
6 cups hominy
6 cups pork butt, cooked and shredded
6 radishes, sliced thin
½ cup fresh cilantro
2 limes, in wedges
Cooking White Pozole
Instructions
1. Heat olive oil on medium high in a stock pot. Add garlic, onion, salt, pepper, chili powder, and paprika, and sauté until onions are translucent.
2. Mix bouillon base into water and add the mixture to the pot, then stir well.
3. Add cabbage, carrots, and hominy and bring everything to a boil.
4. When vegetables are soft, bring soup to a simmer and add pork.
5. Simmer for about 20-30 minutes.
6. Plate in soup bowls with radishes, cilantro, and limes on the side.
Serving Gringo/White Pozole
White Pozole Tips
Spice-rubbed pork butt for Gringo Pozole
1. Pork shoulder will be the most tender, but if you want to make this dish leaner, you can use center cut pork or tenderloin, and chop it as if shredded.
2. To cook pork shoulder:
-Make a quadruple batch of the seasonings you’re using for the soup, and rub it on the pork butt.
-Put it fat side up on a rack in a roasting pan, and cook it at 400° for 1 hour.
-Lower the temperature to 325°, loosely wrap the pork in foil (make a tent), and cook it an additional 1 hour for every pound of pork, or until the internal temperature is 200°. Note, it is fully cooked at 145° degrees, but to make it shreddable, it needs to be between 180° and 205°.
Try baking some Mexican cookies for dessert!
