Pozole blanco (white hominy soup)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
National Mexican tradition — Guerrero, Jalisco, and Mexico City are the three pozole capitals
II
Description
Pozole blanco is the simplest and most ancestral version of Mexico's ancient hominy soup — pork and hominy cooked in an unseasoned or lightly seasoned broth, served with an extensive garnish table. Unlike pozole rojo (red chile broth) or verde (tomatillo), the blanco relies entirely on the garnishes applied at the table to create flavour. Guerrero and Jalisco state are most associated with pozole blanco. The concept is that the diner seasons their own bowl.
III
The Thread
—Peruvian chupe de camarones (garnish-at-table soup tradition)
—Vietnamese pho (broth + garnish table)
—Korean gom tang (bone broth + garnish)
IV
Flavour Context
Pure pork and corn broth — clean, gelatinous, mild — the garnishes transform each bowl into a personalised flavour profile
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