Pozole: The Traditional Mexican Heartwarming Stew

Pozole: The Traditional Mexican Heartwarming Stew

Pozole, a hearty soup brimming with history and cultural significance, is just like a celebration in a bowl.

It dates back to pre-Columbian Mexico, where it was a sacred dish for the indigenous peoples, particularly the Aztecs, who made it for special occasions. Indeed, it was believed to be a meal fit for the gods.

Over time, the recipe evolved, incorporating influences from Spanish colonization and regional adaptations, leading to the diverse versions we enjoy today.

Today, it’s often enjoyed during significant holidays like Mexican Independence Day, Christmas, and New Year’s.

What is Pozole?

Pozole is a traditional Mexican soup or stew whose core components are:

  • Hominy: The most distinctive ingredient. It’s made from dried corn kernels that have been treated with an alkali in a process called nixtamalization. This treatment makes the corn kernels puff up and become tender, giving them a unique texture that is essential to the dish.
  • Meat: Traditionally, the dish is usually made with pork (specifically pork shoulder or pork loin), which adds a rich, savory depth to the broth. However, chicken is also commonly used, and in some variations, beef or a combination of meats can be included.
  • Broth: The broth is typically a rich, flavorful base that can be either red, green, or clear (white), depending on the type of pozole (the different colors come from the various chiles and other ingredients used).

Types of Pozole: The Different Colors of the Dish

This delicious stew comes in three main varieties, each with its unique flavor profile and regional roots:

  • Rojo (Red): This red version gets its color from red chiles (e.g., guajillo, ancho, or pasilla). These chiles are soaked, blended, and then added to the broth, giving it a rich, smoky, slightly spicy flavor.
  • Verde (Green): Green pozole, common in Guerrero, uses green ingredients (e.g., tomatillos, cilantro, or jalapeños), giving it a fresh, tangy taste.
  • Blanco (White): The white version is the simplest, focusing on the natural flavors of the hominy and pork without additional coloring ingredients.


A key aspect of the dish is the array of fresh garnishes that are added just before serving. 

Common garnishes include shredded cabbage, diced onions, cilantro, sliced avocado, lime wedges, oregano, and tortilla chips.

How to Make Pozole: Ingredients and Preparation

Main Ingredients

  • Hominy
  • Meat (traditionally pork, but chicken can be used as well)
  • Chiles (For pozole rojo, dried red chiles; for verde, fresh green chiles)
  • Herbs and Spices (Garlic, onion, oregano, and bay leaves)

Broth and Meat

  • 2 lbs pork shoulder or pork loin, cut into chunks (alternatively, chicken or a mix of meats)
  • 1 large white onion, halved
  • 6 garlic cloves, peeled
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • Salt to taste
  • Water (enough to cover the meat)


  • 2 cans of hominy (25 oz each), drained and rinsed (or 2 cups dried hominy, soaked overnight and cooked until tender)

Pozole Rojo

  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 medium white onion, quartered
  • 3 garlic cloves, peeled

Pozole Verde

  • 1 lb tomatillos, husked and rinsed
  • 2-3 jalapeños or serrano peppers, stems removed (seeds removed for less heat)
  • 1 bunch of fresh cilantro
  • 1 medium white onion, quartered
  • 3 garlic cloves, peeled

Pozole Blanco

  • The broth, meat, and hominy with no additional colorants


  • Shredded cabbage or lettuce
  • Thinly sliced radishes
  • Diced onions
  • Fresh cilantro
  • Sliced avocado
  • Lime wedges
  • Dried oregano
  • Crushed red pepper or chili flakes
  • Tortilla chips or tostadas

Step-by-Step Preparation

  1. Cook the Meat:
    • In a large pot, place the pork (or chicken), halved onion, garlic cloves, bay leaves, oregano, and a generous amount of salt. Add enough water to cover the meat completely.
    • Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface.
    • Simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
    • Remove the meat from the pot, shred it, and set aside. Discard the onion, garlic, and bay leaves, but keep the broth.
  2. Prepare the Hominy:
    • If using dried hominy, soak it overnight, then cook it in a separate pot until tender (this can take a few hours). 
    • If using canned hominy, simply drain and rinse it.
  3. Prepare the Chile Sauce (for Pozole Rojo):
    • Toast the dried guajillo and ancho chiles lightly in a dry skillet until fragrant, about 1-2 minutes. Be careful not to burn them.
    • Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
    • In a blender, combine the softened chiles, a quartered onion, garlic, and some of the soaking water. Blend until smooth.
    • Strain the chile sauce through a fine mesh sieve into the broth to remove any skins or seeds.
  4. Prepare the Green Sauce (for Pozole Verde):
    • In a pot, combine the tomatillos, jalapeños or serrano peppers, quartered onion, and garlic. Cover with water and bring to a boil. Cook until the tomatillos are soft, about 10 minutes.
    • Transfer the cooked vegetables to a blender along with fresh cilantro. Blend until smooth.
    • Strain the green sauce through a fine mesh sieve into the broth to achieve a smooth consistency.
  5. Combine the Ingredients:
    • Add the shredded meat back into the pot with the broth.
    • Add the cooked hominy.
    • Pour in the chile sauce (for rojo) or green sauce (for verde).
    • Bring the pot to a gentle simmer and let it cook for another 30 minutes to allow the flavors to meld together. Adjust the seasoning with salt if necessary.
  6. Serving:
    • Ladle the pozole into bowls.
    • Serve with a variety of garnishes on the side so each person can customize their dish. 

Tips and Tricks for a Perfect Pozole

Choosing the Right Ingredients

  • Choose cuts of meat with a good balance of fat and lean, such as pork shoulder or pork loin, since the fat adds richness to the broth. For a lighter version, you can use chicken thighs or a combination of pork and chicken.
  • If using dried hominy, ensure it’s soaked overnight and cooked thoroughly. Of course, canned hominy is a convenient alternative and reduces prep time.

Enhancing Flavor

  • Lightly toast dried chiles in a dry skillet before soaking them to enhance their flavor. Similarly, roasting the onions, garlic, and tomatillos (for verde) can deepen the flavors.
  • Don’t skimp on spices like oregano, bay leaves, and cumin. Fresh herbs like cilantro can be added towards the end of cooking or as a garnish for a fresh note.

Preparing the Broth

  • Allow enough time for the meat to cook slowly and the flavors to develop fully. A slow simmer for several hours is ideal.
  • Skim off any foam or impurities that rise to the surface during the initial boiling of the meat. This keeps the broth clear and clean-tasting.

Balancing Flavors

  • Lime juice added just before serving can brighten the flavors of the pozole. Similarly, a splash of vinegar can enhance the depth of the broth.
  • Adjust the spiciness by choosing your preferred chiles. Guajillo and ancho chiles provide mild to moderate heat, while adding jalapeños or serrano peppers can increase the spiciness. Always taste and adjust the heat to your liking.

Achieving the Right Consistency

  • If you prefer a thicker broth, you can blend a portion of the cooked hominy with some broth and return it to the pot.
  • If the broth is too thick, simply add more water or chicken stock to achieve your desired consistency.

Resting and Reheating

  • Pozole often tastes better the next day as the flavors have had time to meld. Let the soup sit overnight in the refrigerator and reheat gently the next day.
  • This dish can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. When reheating, add a bit of water or broth to maintain the right consistency.

Serving and Garnishing

  • Set up a garnishing station in order to allow each person to customize their bowl to their liking.
  • Serve piping hot to ensure the garnishes slightly soften upon contact with the soup, enhancing the overall texture and flavor experience.


  • Use deep, wide bowls to serve, allowing enough room for the soup and garnishes.
  • Arrange garnishes neatly on top of the soup for an appealing presentation. A colorful array of toppings will make your dish visually inviting.

Red, Green, White: Now, It’s Your Turn!

Pozole stands out as a dish that clearly encapsulates the rich tapestry of Mexican culture and history. 

We hope that you enjoy the process of making and sharing this exquisite soup!

So, rojo, verde, or blanco?

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