Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness
Pozole is a traditional Mexican stew with three iterations: rojo, verde and blanco. Pozole blanco, or “white pozole,” omits chiles but still packs a punch with a garlic-and-onion-filled broth that comes together in minutes. Small, tender pieces of pork and chewy hominy simmer in the fragrant broth to add a welcome meaty, starchy richness before being topped by a balancing mix of crisp, fresh accompaniments: shredded cabbage, thinly sliced radishes and creamy wedges of avocado.
What you’ll need
Chicken Bouillon Paste
$7 At Amazon
Dutch Oven
$100 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Recipe notes
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