Gringo Pozole AKA White Pozole
I call this recipe Gringo Pozole because although it is very flavorful, the spice level hovers at mild, perfect for a 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 Gringo Pozole!
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 they all authentic pozole 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 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 happen 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.
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 soup, and it is easier on the stomach!
Gringo Pozole Recipe
2 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
1 large onion, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon mild chili powder
½ teaspoon smoked paprika
1 tablespoon chicken bouillon base (like Better than Bouillon)
2 ½ quarts water
½ head green cabbage, shredded
3 carrots, sliced thin
1 25 ounce can hominy
4-6 cups pork butt, cooked and shredded
6 radishes , sliced thin
½ cup fresh cilantro
2 limes, in wedges
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, and stir well.
3. Add cabbage, carrots, and hominy and bring 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.
Gringo Pozole Tips
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 one hour.
-Lower the temperature to 325, loosely wrap it in foil (make a tent), and cook it an additional 1 hour for every pound of pork or until the internal temperature is 200 degrees. Note, it is fully cooked at 145 degrees, but to make it shreddable, it needs to be between 180-205.