Hello, foodies. Austin Carter here from Beyond the Bayou Blog bringing you Mexican charm today with our recipe: Pozole.

Pozole is a hearty dish rich in protein from the meat (usually pork or chicken) and fiber from the hominy. It’s also packed with vitamins and minerals from ingredients like onions, garlic, and herbs.

There are different types of pozole based on the color of the broth (red, white, or green) and the type of meat used. I have tried Pozole Verde earlier and Pozole Blanco is still on my list. This recipe tastes even more delicious when served with Mexican Cornbread Muffins.

So are you all in for today’s magic? Just stay tuned with me for the next few minutes and be ready to make your holidays and celebrations a bit more brighter with this recipe.

What Is the Difference Between Pozole, Pozole Blanco, and Pozole Verde?

Aspect	Pozole	Pozole Blanco (White)	Pozole Verde
Color	Red or brown	White	Green
Base Ingredients	Hominy, pork or chicken, broth, herbs, spices	Hominy, pork or chicken, broth, herbs, spices	Hominy, chicken, broth, tomatillos, green chilies, herbs, spices
Seasonings	Red chilies (like ancho, guajillo), cumin, oregano	Garlic, onion, cumin, oregano	Tomatillos, green chilies, cilantro, garlic, onion
Toppings	Radishes, shredded cabbage, cilantro, lime, onion	Radishes, shredded cabbage, cilantro, lime, onion	Radishes, avocado, shredded lettuce, cilantro, lime
Flavor Profile	Rich, earthy, spicy	Milder, savory	Tangy, fresh, slightly spicy
Traditional Occasion	Celebrations, holidays	Everyday meals	Summer or lighter occasions
Regional Variations	Various regions in Mexico with unique spice blends	Central and Southern Mexico	Northern and coastal regions of Mexico
Commonly Served With	Tortillas, tostadas, avocado, salsa, Mexican rice	Tortillas, avocado, salsa, Mexican rice	Tortillas, avocado, salsa verde, chips

Seeking More Variations?

Pork substitutes: An alternative to using pig and chicken bouillon in pozole is to use beef chuck roast and beef bouillon. You may also use chicken thighs that still have the bones in them; just make sure to cook them for 30 to 60 minutes, or until they are soft. Pozole Rojo traditionally calls for pork, but Pozole Verde usually calls for chicken.
Broth Options: While the recipe calls for low-sodium chicken broth, you can enhance the flavor by using homemade beef or vegetable broth. Adjust seasoning accordingly.
Chile Variations: Experiment with different types of dried chiles based on your spice preference. For a smokier flavor, try adding chipotle peppers or smoked paprika to the chile puree.
Hominy Alternatives: If you can’t find hominy, substitute with canned or cooked white or yellow corn. Drain and rinse before adding to the pot.
Pozole in an Instant Pot: Sauté the pork with the onion, garlic, bay leaf, salt, and bullion in water for 20 minutes under pressure. At the same time, follow the package directions to make the chile sauce. After the instant pot timer goes off, remove the solids from the broth (including the bay leaf, onion, and garlic) and put the liquid back into the pot. Temper with hominy, chili sauce, and the rest of the ingredients. Maintain pressure for an additional 10 minutes.
Vegetarian Option: For a vegetarian version, skip the meat and use vegetable broth. Add extra vegetables like diced carrots, bell peppers, and zucchini for texture and flavor.
Instant Pot or Slow Cooker: Use your preferred cooking method. For an Instant Pot version, follow the quick instructions provided earlier. For a Slow Cooker Pozole, cook on low for 6-8 hours, adding the chile puree and hominy in the last hour.
Garnish Ideas: Get creative with toppings! Besides radishes, cabbage, and cilantro, consider adding diced avocado, sliced jalapenos, a squeeze of lime juice, or a dollop of sour cream or Mexican crema.
Slow Cooker Pozole: A Slow Cooker To make pozole, simmer the soup in a slow cooker for six to seven hours. After straining out the onion, bay leaf, and any other unwanted ingredients, put the broth back into the pot. Add hominy, red chile sauce, and the rest of the ingredients; continue cooking on low for another hour or two.