National Dishes of the World

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Pozole
Photo: T.Tseng, CC BY 2.0, Wikimedia Commons

soup

Pozole

A hearty soup of big hominy kernels and pork in a chilli broth, served with cabbage, radish, onion and lime.

Eaten in: Mexico

Prep
30 min
Cooking
3 h
Total
3 h 30 min
Servings
8

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About the dish

Pozole is a thick soup built on large white kernels of cacahuazintle corn that have been nixtamalised, or cooked in water with lime. As they simmer, the kernels burst open like flowers. Pork, often on the bone, goes into the pot, and in the most popular red version so does a paste of dried guajillo and ancho chillies. The real fun happens at the table: everyone adds shredded cabbage or lettuce, sliced radish, chopped onion, oregano, chilli powder and lime juice to their own bowl, with crisp tostadas on the side. Pozole is made in big pots for family gatherings, especially around Independence Day in September. Besides the red kind there is white pozole, without chilli, and green pozole made with pumpkin seeds and tomatillos.

Main ingredients

  • hominy
  • pork
  • guajillo chillies
  • ancho chillies
  • garlic
  • cabbage
  • radish
  • lime

Mexico: Red pozole is especially associated with Jalisco, green and white pozole with Guerrero.

More: Wikipedia (en)

Recipe

Pozole

https://foodmap.ominuvo.com/dish/pozole

Ingredients

8 servings

8 servings

Method

  1. Put the pork and ribs in a large pot with half the onion, half the garlic and 3.5 l water. Bring to the boil, skim, then simmer for 2 hours until the meat is tender.

  2. Remove the stems and seeds from the chillies, toast them briefly in a dry pan, then soak in hot water for 20 minutes.

  3. Blend the chillies with the remaining garlic, a little soaking liquid and a ladle of broth, then push through a sieve straight into the pot.

  4. Lift out the meat, take it off the bones and tear it into pieces. Return it to the pot with the hominy and oregano and simmer for another 40 minutes. Season with salt.

  5. Meanwhile finely shred the cabbage, slice the radishes, chop the other half of the onion and cut the limes into wedges.

  6. Serve the pozole in deep bowls and put the garnishes on the table so everyone can season their own.

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