Pozole Blanco (White Pozole), Colima Style

This is the way mexicans from Colima make their traditional pozole; it is basically a pork pozole featuring pork neck bones which help give the broth its unique taste. The pozole from Colima is served with less broth compared to the pozole rojo from Jalisco which is more like a soup.

Recipe for White Pozole from Colima


* 4 lbs. of pre-cooked hominy
* 2 lbs. of pork neck bones with some meat
* 3 lbs. pork shoulder or leg, cubed
* Pork or beef bones
* Enough beef or chicken broth to cover everything by more than 1 inch
* 2 garlic clove, peeled
* 1 large onion, peeled and cut in quarters
* Salt

Chiles Salsa:

* 10 guajillo chilies, seeded, tail removed then roasted and drained or baked on a comal (griddle) and soaked in the water that will later be used to blend this salsa
* 1 cup water
* 1/2 cup vinegar
* 1 pinch of cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon chives
* Salt

For when serving your white pozole:

* 1 thinly sliced ​​romaine lettuce, washed, disinfected and thoroughly strained
* 1 onion, chopped very finely
* Bunch of radishes washed and sliced​​


1) Wash the pre-cooked hominy. Fill half of the pot with the broth. I had left over frozen chicken broth and used it all, they were like 8 cups. Add the hominy, cover and bring to a boil.

2) Use another pan sear the meat. Take out and add to the hominy pot. Put approximately 2 tablespoons salt, pork bones, the garlic and onions. Cover, reduce heat and simmer 2 hours. The onions will be cooked, spoon them out and discard. Uncover and check seasoning, if needed you can add more salt or powdered broth to achieve a perfect taste. Remove the bones put their meat back in the recipe and discard.

3) Chile Salsa: Blend all ingredients mentioned above regarding it.

Serve the white pozole by placing first a good amount of cooked hominy, top with two or three pieces of meat in each bowl, then pour a bit of broth in each bowl and top with lettuce, raw onions, radishes, and a bit of salsa to taste.

easy mexican recipes