Everything you need to know about this hearty dish — plus some of our favorite pozole recipes.
Pozole Mexican corn stew with meat, mote corn, radishes, coriander, lime and lettuce on coral pink table
If youre wondering what pozole is, exactly, we know just the person to ask. We consulted Margarita Carrillo Arronte, a restaurateur, chef, global ambassador of Mexican cuisine and author of The Mexican Vegetarian Cookbook.
Pozole is a brothy, hearty Mexican soup made with hominy and meat, such as beef or pork, or seafood or vegetables.
Pozole is traditionally seasoned with dried oregano and fresh or dried chiles, and is served with condiments such as fresh cilantro, dried oregano, lime juice, diced onions, sliced radishes, avocados, shredded cabbage and tostadas.
Pozole verde, or green posole is traditionally made with hominy and meat and topped with condiments. Mexican cuisine.
Carrillo Arronte notes that pozole can be served in restaurants or prepared and eaten at home as a one-pot dish or Sunday meal for a crowd. Pozole is also sometimes served to celebrate something. “As pozole is a ceremonial dish, it was served to the priests of the Tlatoani and most important members of the government,” she says. Today, pozole is served on Mexicos Independence Day.
There’s really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it’s often spelled with a “z”; near the border and beyond, it’s often spelled with an “s.” It just depends where you are, and who taught you to cook it.
Three Types of Pozole
There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco. Carrillo Arronte explains the differences between green, red and white pozole.
Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds.
Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles.
Pozole Blanco: white pozole doesn’t have any chile added to the cooking, only red salsa that is liberally added to the broth.
Delicious pozole made with corn grains
What’s the Difference Between Pozole and Posole?
Pozole and posole are the same dish spelled differently. “In Spanish we write it with a z and in English they write it with an s,” Carrillo Arronte explains.
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This nourishing Mexican soup is anchored by boneless pork shoulder and gets its heat from dried chiles de arbol and ancho chiles. Add a squeeze of lime to finish and cool things off with creamy avocado slices.
Why We Eat: Pozole
FAQ
Which is correct posole or pozole?
What are the 3 types of pozole?
What makes pozole special?
Is posole Mexican or Native American?
What does pozole mean?
VS. (US) A traditional pre-Columbian soup made from hominy, pork and seasonings Pozole (Spanish pronunciation: [po’sole]; from Nahuatl languages: pozoll , meaning ), is a traditional soup or stew from Mexican cuisine.
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What is pozole made of?
Pozole is a Mexican culinary institution that can be traced back thousands of years. The main ingredient, hominy, was considered to be the most important crop in the ancient Mesoamerican world. Hominy is made by shelling corn kernels and submerging them in a mixture of water and lime so they soften and become enlarged.
What does pozole taste like?
All pozole starts as pozole blanco. The hominy, which has a texture and taste similar to that of a corn tortilla, provides a starchy building block from which to construct a flavor profile. Form there, you can add your meat of choice or stick with vegetables.