Pozole is a traditional Mexican dish in which you use a soup to bring out the flavors of red chiles, pork, and more. This popular recipe is set to transform your Mexican cuisine in your family! After being taught how to cook when I was 8 years old, I am here to share my recipe with you!
Hominy is to pozole as tomato paste is to spaghetti, and the dish is typically enjoyed at festivals. As previously mentioned, posole is generally associated with Mexican cuisine, while pozole tends to find its way into Mexican-American recipes like enchiladas and soups.
Like other classic Mexican soups, it’s a hominy soup. Some recipes call for hominy that’s simply soaked, boiled, drained, cut and served cold, while others call for pozole made with dried hominy or masa and cooked in a soup of meat and vegetables. While modern pozole might be made with chicken or sausage or with (mostly) hominy, traditional pozole has traditionally been made with pork (and chicken, in some places) with tomatoes, onions, garlic, cilantro, etc. Generally, the soup is cooked with more broth than you might get in posole, since hominy holds up better than meat (since you are essentially simmering the meat right in with the soup).
If you asked people about their pozole knowledge, they’d be hard pressed to give you a clear answer. They might tell you they only use the traditional pork broth, but you’d be surprised how much variation there is.
For example, you can serve your pozole with salsa verde, hominy or beans. Or perhaps you’d like it in a mole-like sauce with squash, fish, chicken or turkey. The choice is yours. A good place to find this soup’s variations would be the old-school cantinas, or salones, dotting the city’s streets.
As their name implies, these are places that serve a variety of things, including a number of different types of pozole. Your best bet? Either asking the locals or visiting the many restaurants that house the old cantina tradition in various ways.
Does anyone say pozole in Spanish?
Yes. The verb that describes the word pozole is pozolear, or more literally, to pozole. But if you want to make the distinction between pozole and pozolear yourself, you will need to watch a video from the Los Angeles Times, with the help of actress Sofia Vergara.
The difference between Pozole and Menudo is the meat used. While Pozole is mostly made with pork, menudo is made with tripe. Trip might bring an odd taste to those who are not used to this kind of meat.
Hominy, the hulled kernel of corn, is the main component of both pozole and posole, and is added in equal measure to the beans. Depending on which version you like, it may also be soaked in an alkaline bath of lime, and seasoned with chilies, garlic, tomatoes and (in the case of posole) hominy pieces. Traditionally, the meat is the only thing added. However, the dish can also be served with beef, seafood, vegetable and meat substitutions.
As a noun, posole is different from hominy. It comes from Nahuatl, and denotes a traditional Mexican dish made from hominy. No other things, like bean, fruit, legumes, fungus or fungus-based products, are allowed, as the term comes from the Nahuatl word for hominy.
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