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Pozole is a dish that offers more than just a hearty meal, it’s a reflection of Mexico’s deep rooted culinary heritage. This traditional soup, made with hominy, meat, and a variety of flavourful toppings, is often enjoyed during special celebrations or family gatherings.
Its rich broth and customizable garnishes make it a comforting and communal dish, bringing people together to savour each spoonful. Whether it’s shared on festive occasions or as a cosy dinner, Pozole is a meal that nourishes both the body and the spirit.
What Is Pozole?
Pozole is a traditional Mexican soup that centres on hominy, which is made from dried corn kernels that have been nixtamalized, soaked and cooked in an alkaline solution to remove the hulls and plump the kernels.
This corn, combined with meat (typically pork), forms the foundation of the dish. The broth is seasoned with a blend of spices and can be red, green, or white, depending on the region and the type of chilies or tomatillos used. Each variation of Pozole offers a different flavour profile, from the deep, smoky heat of red Pozole to the tangy brightness of the green version.
The true magic of Pozole lies in its toppings. Once the soup is ladled into bowls, it’s garnished with shredded lettuce or cabbage, radishes, onions, lime wedges, and a sprinkle of dried oregano or chili powder.
These fresh, crunchy toppings add layers of texture and flavour to the rich, savoury broth. Whether it’s mild or spicy, Pozole is designed to be tailored to your taste, making it as unique as the person enjoying it.
Ingredients and Taste
The base of Pozole is simple, but the result is anything but. Hominy provides a chewy, slightly nutty foundation, absorbing the flavours of the broth as it simmers. Pork is the traditional meat used, adding a rich, hearty depth to the dish, but chicken or even turkey are also popular alternatives.
The broth, simmered for hours with garlic, onions, and a mix of spices, is full of flavour yet light enough to carry the dish without overpowering it.
For red Pozole, dried chilies such as ancho or guajillo are blended into the broth, giving it a smoky, mildly spicy kick. In green Pozole, tomatillos and green chilies bring a fresh, zesty brightness to the soup. The combination of the soft hominy, tender meat, and the fresh crunch of toppings creates a dish that’s both hearty and refreshing, satisfying but never too heavy.
A Taste of History
Pozole has ancient roots, dating back to pre-Columbian times when it was a ceremonial dish among the Aztecs and other indigenous peoples of Mexico. The corn used in Pozole, known as cacahuazintle, held significant cultural and spiritual importance, symbolizing life and fertility.
In its earliest forms, Pozole was often prepared for religious ceremonies, reflecting its role as a dish that brought communities together for celebration and reflection.
Over time, the recipe evolved, and as pork became more commonly available, it replaced the wild game or other proteins originally used in the dish.
Today, Pozole remains a staple of Mexican cuisine, particularly during holidays like Mexican Independence Day or Christmas, when families gather to share this rich, flavourful soup.
The regional variations of Pozole, whether red, green, or white represent the diversity of Mexico’s culinary traditions, each version carrying its own unique flavour and history.
Mexican Pozole (Hominy Soup) Recipe
Serves: 4 people
Ingredients:
- 500g pork shoulder, cut into cubes
- 1 white onion, halved
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp salt, plus more to taste
- 1 dried ancho chili, deseeded and rehydrated
- 1 dried guajillo chili, deseeded and rehydrated
- 1 can (800g) hominy, drained and rinsed
- 1 tbsp vegetable oil
- 4 cups water or chicken broth
- Fresh toppings: shredded lettuce, radishes, lime wedges, chopped onion, cilantro, and chili powder
Directions
In a large pot, bring 4 cups of water or chicken broth to a simmer. Add the pork cubes, half of the onion, 2 garlic cloves, the bay leaf, oregano, cumin, black pepper, and salt. Simmer on low heat for 1.5 hours or until the pork is tender. Skim off any foam that rises to the surface.
While the pork is simmering, prepare the chili sauce. In a separate small saucepan, place the rehydrated ancho and guajillo chilies along with the remaining garlic and half an onion. Add water to cover, bring to a boil, and simmer for 10 minutes to soften the chilies.
Transfer the cooked chilies, garlic, and onion to a blender. Add a little of the cooking water and blend until smooth. Strain the mixture through a sieve to remove any solid bits, ensuring a silky-smooth sauce.
Once the pork is tender, remove the onion, garlic, and bay leaf from the broth. Add the strained chili sauce to the pot with the pork and stir well. Let this simmer for 15 minutes to allow the flavors to combine.
Add the drained and rinsed hominy to the pot. Stir the hominy into the soup and let everything cook together for another 20-30 minutes. Adjust seasoning with salt to taste, ensuring the broth is rich and flavourful.
In a small pan, heat the vegetable oil over medium heat. Fry the remaining oregano in the oil for 30 seconds until fragrant. Stir the fried oregano into the pozole for an additional layer of flavour.
To serve, ladle the pozole into bowls. Top each bowl with shredded lettuce, thinly sliced radishes, chopped onion, and cilantro. Squeeze fresh lime juice over the top for brightness. If you enjoy heat, sprinkle with chili powder.
Serve your pozole with warm tortillas or tostadas on the side. Encourage guests to customize their bowls with toppings for an interactive and authentic Mexican dining experience. Enjoy this hearty and flavourful dish, which reflects the warmth of traditional Mexican cooking.
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