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.
What to Serve with Pozole?
Pozole Recipe
Enjoy a flavorful Mexican main dish with tender pork, hominy, and a rich chile puree, topped with fresh radishes, cabbage, and cilantro for a satisfying and comforting meal
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Calories: 750kcal
Servings: 8
Equipment
- Large Bowl
- Large Pot
- Blender
- Heatproof bowl
Ingredients
- 3 lb. pork shoulder cut into 2″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 large yellow onion quartered
- 3 cloves garlic sliced
- 4 c. low-sodium chicken broth
- 1 tsp. cumin seeds
- 1 bay leaf
- 2 dried ancho chiles stem and seeds removed
- 2 dried chiles de árbol stem and seeds removed
- 2 dried guajillo chiles stem and seeds removed
- 3 15-oz. cans hominy, drained, rinsed
- Thinly sliced radishes thinly sliced green cabbage, and chopped fresh cilantro, for serving
Instructions
- Season pork and combine with ingredients in a pot. Simmer for 1 hour 30 minutes.
- Soak chiles for 30 minutes, then blend into a smooth puree.
- Add chile puree and hominy to the pot, simmer for another 1 hour 30 minutes.
- Season with salt and pepper.
- Serve pozole topped with radishes, cabbage, and cilantro.
Nutrition
Calories: 750kcal
