Pozole Blanco is all about the toppings

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The wonderful thing about pozole blanco is that no two bowls will taste exactly alike. That’s because the soup itself is the perfect vehicle for arguably the best thing about pozole: the toppings! But more on that later.



As for the protein, yes, you can substitute chicken for the traditional pork in all three varieties. However, the richer tasting pork with its long cook creates a more full-bodied broth that pairs wonderfully with the hominy. As for what cut of pork to use, I tend to stick to my family’s traditional choice of pork neck bones, and if you want a little more meat, add some pork country-style ribs or some chunks of well-trimmed pork butt. Some people also add trotters (pig’s feet), but that might be a bit off-putting, especially if you have kids in the house.



Whatever cuts you use, just make sure you have at least 30 percent bones in the mix. The bones will add a tremendous amount of flavor — and nutrients — to the broth. I’ve seen some recipes that call for pork loin. I don’t recommend using it for soup. Although it generally has a thick fat cap, the meat itself is lean. Save it for your slow roasting recipes.