Soups & creams
White Pork Pozole
Simple hominy and pork pozole without chili in the broth.
Gluten-free
Ingredients
- 800 g pork shoulder and spine, in chunks
- 2 cans hominy corn, drained
- 1 onion, halved
- 5 garlic cloves
- 1.5 liters water
- Salt to taste
- Red or green salsa, oregano, lettuce, radish and lime to serve
Step-by-step
Using a different robot? Switch it here:
- Put the meat, half the onion, the garlic, water and salt in the mixing bowl. Set 50 min/Varoma/reverse/spoon speed.
- Remove the meat, shred it and return it to the mixing bowl along with the hominy.
- Set 30 min/100°C/reverse/spoon speed.
- Adjust the salt and serve with salsa to taste and the toppings.
Tips
- Serve the salsa on the side so everyone can adjust the heat.
- A pig's foot adds body to the broth.
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