Authentic Pozole Blanco Recipe – White hominy soup is a classic Mexican dish brimming with tender pork and vibrant spices in a rich creamy broth. Load bowls of posole blanco with refreshing toppings for a filling and flavorful all-in-one meal!

White bowl of pozole, loaded with slices of radishes, lime, shredded cabbage, crumbled cheese, and avocado.

Why We Love This Pozole Blanco Recipe

Pozole – or posole – is a type of rustic full-flavored traditional Mexican soup made with hominy and stewed meat. It has a deep earthy flavor and is always topped with fresh cool ingredients like shredded cabbage and radishes, to round out the meal.

We have a fabulous red posole (Pozole Rojo) and green pozole (Pozole Verde de Pollo) already here on the site. Today we are sharing this unique lesser-known Pozole Blanco – White Hominy Soup recipe, originating from Mexico. Like other posole recipes, it is a delicious corn soup made low and slow on the stovetop. However, this comforting variation includes a touch of heavy cream at the end to give the broth a luxurious quality you will absolutely love.

Two white bowls of pozole, loaded with slices of radishes, lime, shredded cabbage, crumbled cheese, and avocado.

Ingredients You Need

  • Butter – unsalted
  • Onion – sweet yellow is best, chopped
  • Garlic – minced
  • Pork – boneless roast or loin (or chicken)
  • Water – for the broth
  • Dried mexican oregano – slightly sweet and herbaceous
  • Ground cumin – deep and earthy
  • Canned white hominy – dried hominy corn kernels that are treated to make them tender
  • Salt and white pepper – a bit of each to taste
  • Heavy cream – for just the right amount of richness

Plus LOTS of garnishes! Keep reading for our fabulous suggestions for the best pozole toppings!

How to Make Pork Posole Blanco

Cut the pork into 1-inch cubes. Then chop the onions and mince the garlic.

Set a large 6-8 quart pot over medium-high heat. Add the butter to the large pot. Once melted, add in the pork pieces. Sprinkle 2 teaspoons of salt and ½ teaspoon of white pepper over the pork. Sear the pork chunks until they are golden-brown around the edges, about 5 minutes.

Pork cubes seared in a large cooking pot.

Add the onions and garlic to the pot and continue to sear until the onions have softened, about 3 to 5 minutes.

Pour in the water. Then add the oregano and cumin. Cover the pot and bring it to a rolling simmer. Lower the heat if needed and simmer for 45 to 60 minutes, until the pork pieces are fork-tender.

Simmering soup.

Meanwhile, drain the cans of hominy and rinse well. Then chop the fresh produce for the garnishes.

Once the pork is very soft, add the hominy to the pot. Stir well and simmer for another 5 minutes.

Get the Complete (Printable) White Hominy Soup Recipe Below. Enjoy!

Adding canned white hominy to the stew pot.

Turn off the heat and stir in the heavy cream. Taste, then add salt and pepper as needed.

Ladle the hot soup into bowls and garnish with fresh cool toppings.

Metal ladle over a pot of soup, ladleful shown to camera.

The Best White Hominy Soup Toppings

Balance the warm temperature and richness of posole blanco by loading on your favorite cool goodies and fresh vegetables. We love classic Mexican pozole toppings, like:

Pro Tip: Have all of the topping options prepped and set out for everyone to load up their own bowls of white pozole!

Garnishes on a cutting board: Half an avocado, sliced radishes, shredded cabbage, lime wedges, and black ramekin of cotija cheese.

Recipe Variations

  • Protein – This posole blanco recipe is made with pork, but you could also make it with boneless skinless chicken breasts or thighs.
  • Broth – Use chicken broth instead of water for a deeper savory flavor.
  • Dairy-free – Use your favorite plant-based replacement for heavy cream, if you like. Our fabulous Magic All-Purpose Cashew Cream is a great vegan alternative!
  • Spicy – Give the soup a kick of heat by including chopped jalapeños when sautéing the pork and aromatics.
Two white bowls of pozole, loaded with slices of radishes, lime, shredded cabbage, crumbled cheese, and avocado.

Frequently Asked Questions

Is pozole healthy?

Loaded with protein and veggies, pork hominy soup is a rather healthy dish. However, the heavy cream isn’t exactly low calorie or low fat.

Can this recipe be made ahead?

This is a great recipe to make ahead and reheat for lunch and quick dinners! The flavors of the soup will continue to intensify as everything sits together. You can prep the garnishes ahead, and store them separately in containers in the fridge until ready to serve.

How long do leftovers last?

Let the soup cool completely before transferring to an airtight container. Keep in the fridge for up to 3-4 days.

White bowl of pozole loaded with slices of radishes, lime, shredded cabbage, crumbled cheese, and avocado. A hand with a spoonful of soup, showing to camera.

Looking for More Cozy Soup Recipes? Be Sure to Also Try:

White bowl of pozole, loaded with slices of radishes, lime, shredded cabbage, crumbled cheese, and avocado.
Print Recipe
5 stars (3 reviews)
Leave a Review »

Pozole Blanco (White Hominy Soup)

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Pozole blanco is a classic Mexican dish brimming with tender pork and vibrant spices in a rich, creamy broth. Load bowls with refreshing toppings for a filling and flavorful meal!
Servings: 8 servings

Ingredients

  • 2 tablespoons butter
  • 1 large sweet onion chopped
  • 6-8 cloves garlic minced
  • 2 pounds boneless pork roast or loin
  • 8 cups water
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 45 ounces canned white hominy 3 cans
  • 2 teaspoons salt
  • ½ – 1 teaspoon white pepper
  • 1/3 cup heavy cream
  • Optional garnishes: shredded green cabbage sliced radishes, sliced avocado, crumbled cotija cheese, tortilla chips, lime wedges.

Instructions

  • Cut the pork into 1-inch cubes. Then chop the onions and mince the garlic.
  • Set a large 6-8 quart pot over medium-high heat. Add the butter. Once melted, add in the pork pieces. Sprinkle 2 teaspoons of salt and ½ teaspoon of white pepper over the pork. Sear the pork chunks until they are golden-brown around the edges, about 5 minutes.
  • Add in the onions and garlic to the pot and continue to sear until the onions have softened, 3 to 5 minutes.
  • Pour in the water. Then add the oregano and cumin. Cover the pot and bring it to a rolling simmer. Lower the heat if needed and simmer for 45 to 60 minutes, until the pork pieces are fork-tender.
  • Meanwhile, drain the cans of hominy and rinse well. Then chop the fresh produce for the garnishes.
  • Once the pork is very soft, add the hominy to the pot. Stir well and simmer another 5 minutes. Turn off the heat and stir in the heavy cream. Taste, then add salt and pepper as needed.
  • Ladle the hot soup into bowls and garnish with fresh cool toppings.

Notes

This is a great make-ahead meal! Simply keep the garnishes on the side until ready to serve.
Let the soup cool completely before transferring to an airtight container. Keep in the fridge for up to 3-4 days.

Nutrition

Serving: 1.25cup, Calories: 343kcal, Carbohydrates: 27g, Protein: 29g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 1228mg, Potassium: 518mg, Fiber: 5g, Sugar: 5g, Vitamin A: 247IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg
Course: Main, Main Course, Soup
Cuisine: Central American, Mexican, Tex-Mex
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!