Pozole Blanco; White Posole

photo 1 (8)The key to any good soup is the flavor of the broth. If that thing ain’t banging with flavor out the gate, then the foundation isn’t going to be there. It’s like being dressed in a tuxedo from the waist up – you’re gonna need some pants. (err, or not – I don’t know you!)

DwightNow, that’s not to say that you can’t build flavor from the ground; oft times that’s the best way to coax flavors from (and for) your soup – as long as what you’re building from helps facilitate a big robust flavor (beans, vegetables, etc.). You gotta have a plan!

jokerTruth be told I’m a cheater cheater pumpkin eater; I always use a flavorful broth as my liquid component in savory dishes. I don’t care if I’m making soup, rice, polenta or seitan. I always start with a tasty broth. I’ve both made my own (from scratch) and have used a litany of store-bought broths and bouillon cubes but what doesn’t change is that I use that as my foundation. It’s my secret weapon!

secretSo, Yeah. Today I’m making Pozole Blanco (White Pozole) and in this soup – you need a good broth – if you don’t, then you’re doing it wrong.

There are essentially three types of pozole: Red (which I’ve made previously), Green (which I will make for the blog soon) and White (which I’m making now yo!). From these three spring a variety of recipes using an assortment of ingredients and procedures. Of these three, the white is the easiest. But is also the most fickle, because if you don’t start with a good broth then you’re back again with no pants on.

50So, by all means use a broth you enjoy, one that has a deep flavor and one that will stand up (and be tasty) on it’s own. A good broth is all you need here. No need to muddle it up too much (with herbs and whatnot) – you’re looking for a clean flavor that will let the core ingredients shine. In this recipe I use sauteed mushrooms, corn and (of course) hominy. That forms the core of the soup – the toppings help it bring it all together.

Pozole Blanco; White Posole

3 Cups cooked hominy (canned [1 large can] is fine just rinse well)
10 oz of White Cremini Mushrooms (Quartered)
1/2 Cup Corn (Defrosted Frozen is fine)
6 1/2 cups flavorful broth
1 TBS Fresh Lime Juice
1 tsp canola oil
1/4 tsp garlic powder
1 tsp nutritional yeast
1 tsp soy sauce
1 tsp of water

1. Heat canola oil in a medium saute pan over medium high heat
2. Add your quartered mushrooms and saute until all of their liquid has been released and they’ve achieved a nice color (8 -10 minutes) – stirring intermittently.
3. Sprinkl mushrooms with garlic powder and nutritional yeast – stir.
4. Add your soy sauce and water and stir mushrooms.
5. Lower heat to low and cook until all of the residual liquid has evaporated.
6. Heat your broth in a stock pot or large pot over medium heat.
7. Add cooked hominy (if you’re using canned rinse thoroughly), corn and (cooked) mushrooms.
8. Bring to a boil then shut off heat and add your lime juice – stir.
9. Allow your soup to stand at room temperature for 30 minutes – this will help settle the flavors.
9. After 30 minutes bring your soup up back to desired temperature – salt to taste.

Serve with your favorite toppings such as: Thinly sliced radish, Diced Avocado, Chopped Cilantro, Chopped Onion, Julienne Cabbage, Lime wedges, Hot Sauce, Thinly Sliced Fresh Jalapeno etc.

photo 2 (9)

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