At this year’s Día de los Muertos celebration, our kitchen served traditional pozole blanco, a dish that is simple, nourishing, and steeped in Mexican family tradition. We’re sharing that recipe below, now paired with the 2023 Pinot Gris, La Cruz Vineyard, a wine that beautifully captures the bright, generous character of our cool Petaluma Gap site.
With notes of citrus blossom, white flowers, and vibrant acidity, the Pinot Gris lifts the richness of the pork broth while echoing the freshness of the classic garnishes. It’s an unexpected pairing that feels right at home on a winter table.
Pozole Blanco (Serves 6–8)
Ingredients
- 2 lbs pork shoulder (large chunks)
- 1 lb pork ribs or neck bones (optional, for richness)
- 1 white onion, halved
- 5 garlic cloves
- 2 bay leaves
- 1 tbsp salt (plus more to taste)
- 1 tsp Mexican oregano
- 1 large can (28 oz) Mexican-style white hominy, rinsed
Garnishes: shredded cabbage, sliced radishes, lime wedges, chopped onion, cilantro, avocado, and crushed oregano
Instructions
- Build the Broth: Add pork shoulder, ribs, onion, garlic, bay leaves, oregano, and salt to a large pot. Cover with water and simmer 1.5–2 hours, until the meat is tender and shreds easily.
- Add Hominy: Remove onion and bay leaves. Add hominy and simmer 20–30 minutes to combine flavors.
- Finish & Serve: Shred the pork back into the pot. Adjust seasoning generously. Ladle into bowls and serve with fresh garnishes and plenty of lime.
Perfect Pairing
🌿 2023 Pinot Gris, La Cruz Vineyard
A lively, bright contrast to the gentle warmth of pozole, a pairing that celebrates comfort, family, and seasonal cooking. Visit our shop to purchase Pinot Gris.
