Pozole Blanco de Cerdo (White Pork and Hominy Soup)
Tender pork and plump hominy in a clean, garlicky broth, piled with cabbage, radish and lime at the table.
- Time2 hr 30
- LevelEasy
- Costabout £2.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the pork shoulder, ribs, garlic, onion, bay leaves, half the oregano and the salt in a large pan. Add the water and bring to the boil.
- 2
Skim off the foam that rises, then turn the heat to low. Cover with the lid slightly open and simmer for 1 hour 15 minutes.
75 min - 3
Add the hominy and simmer for another 45 minutes, until the pork is very tender and the hominy has opened up like little flowers.
45 min - 4
Lift out the onion, garlic halves and bay leaves and throw them away. Taste the broth and add more salt if it needs it.
- 5
Ladle the pork, ribs and hominy into bowls with plenty of broth. Serve with the cabbage, radishes, lime wedges, chilli flakes and the remaining oregano rubbed between your fingers.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.