English: Stew with hominy / Deutsch: Eintopf mit Hominy / Español: Estofado con maíz tratado con cal / Português: Ensopado com milho tratado com cal / Français: Ragoût avec du maïs prétraité / Italiano: Stufato con mais trattato con cal /

Pozole is a traditional Mexican soup or stew that holds a special place in Mexican culinary culture. In this article, we will explore what pozole is, provide examples of its different variations, discuss any potential risks or considerations, offer a popular recipe for you to try, and touch upon its history and legal aspects. We'll also list some similar Mexican dishes to give you a broader perspective on this vibrant cuisine.

Introduction to Pozole

Pozole is a hearty and flavorful soup made primarily from hominy (large, dried corn kernels that have been treated with an alkali), meat (typically pork, chicken, or sometimes vegetarian options), and various seasonings and toppings. The word "pozole" itself is derived from the Nahuatl word "pozolli," which means "hominy" or "foamy." It is believed that pozole has been prepared and enjoyed in Mexico for over 1,500 years.

Examples of Pozole Variations

  1. Pozole Rojo: This is one of the most common variations and is characterized by its rich, red broth, which is achieved by blending dried red chilies and other spices. Pork is often used in pozole rojo.

  2. Pozole Verde: Pozole verde features a green broth made from green chilies and herbs like cilantro. It is typically made with chicken but can also be prepared with pork or vegetarian ingredients.

  3. Pozole Blanco: Pozole blanco is the simplest variation, with a clear broth and white hominy. It is often served with chicken or pork and seasoned with oregano, radishes, lettuce, and lime.

  4. Pozole de Frijol: This vegetarian version replaces meat with beans, making it a protein-packed and hearty alternative. It's a great choice for those looking for a meatless option.

Risks and Considerations

Pozole is generally considered safe to consume. However, as with any dish, there are some considerations to keep in mind. Make sure to cook meat thoroughly to prevent foodborne illnesses. Additionally, some people may have allergies or sensitivities to certain ingredients, so it's essential to be aware of the components used in your pozole recipe.

History and Legal Aspects

Pozole has deep historical roots in Mexico, with its origins dating back to pre-Columbian times. It was a significant dish in Aztec and other indigenous cultures. While there are no specific legal regulations governing pozole preparation, its cultural significance is widely recognized and celebrated.

Recipe: Pozole Rojo


  • 1 1/2 pounds pork shoulder or boneless chicken thighs, cut into chunks
  • 2 cups dried hominy (maize) or canned hominy
  • 2 dried ancho chilies, stemmed and seeded
  • 2 dried guajillo chilies, stemmed and seeded
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon Mexican oregano
  • Salt and pepper to taste
  • Toppings: shredded lettuce, radishes, sliced avocado, lime wedges, chopped cilantro, diced onion


  1. Place the dried hominy in a large pot, cover with water, and let it soak overnight. Drain and rinse thoroughly.

  2. In a separate pot, add the pork or chicken, the soaked hominy, chopped onion, and enough water to cover. Bring to a boil, then reduce heat and simmer until the meat is tender and the hominy has softened (this can take a few hours).

  3. While the meat and hominy are cooking, toast the dried chilies in a dry skillet until fragrant, then soak them in hot water for about 20 minutes. Blend the chilies with minced garlic and a cup of water to create a smooth sauce.

  4. In a separate pan, toast the cumin seeds until fragrant, then grind them in a spice grinder or mortar and pestle.

  5. Add the chili sauce and ground cumin to the pot with the meat and hominy. Simmer for an additional 30 minutes to allow the flavors to meld. Season with Mexican oregano, salt, and pepper.

  6. Serve the pozole hot, garnished with shredded lettuce, radishes, sliced avocado, lime wedges, chopped cilantro, and diced onion. Guests can customize their bowls with their preferred toppings.

Similar Mexican Dishes

  1. Menudo: Menudo is another Mexican soup made with tripe (cow stomach) and a red chili broth. Like pozole, it is often enjoyed as a hangover cure or a hearty breakfast dish.

  2. Tamales: Tamales are corn masa dough filled with various ingredients like meats, cheese, or vegetables, wrapped in corn husks, and steamed. They are a staple of Mexican cuisine and come in numerous regional variations.

  3. Enchiladas: Enchiladas are tortillas filled with various ingredients, rolled up, and covered in chili sauce. They are typically baked and garnished with cheese, sour cream, and chopped onions.


Pozole is a beloved Mexican soup that reflects the rich culinary history and culture of Mexico. With its diverse variations and vibrant flavors, pozole has become a symbol of Mexican cuisine, cherished by people around the world.


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