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 |
In summary, Pozole is rich and spicy with red or brown color, while Pozole Blanco is milder and white in color. Pozole Verde has a tangy, fresh flavor with a green color from ingredients like tomatillos and green chilies. They each have distinct base ingredients, seasonings, and traditional occasions for serving.
How to Make Pozole?
Step 1: Cooking the Pork
- In a large bowl, season pork with salt and pepper.
- In a large pot over medium heat, combine seasoned pork, onion, garlic, broth, cloves, cumin seeds, and bay leaf.
- Add enough water to cover the pork by about 2 inches.
- Bring the pot to a boil, then cover, reduce heat to medium-low, and let it simmer for about 1 hour and 30 minutes. During this time, skim any foam that rises to the top of the pot.
Step 2: Preparing the Chiles
- While the pork is cooking, place dried chiles in a medium heatproof bowl and cover them with 2 cups of boiling water.
- Let the chiles soak for about 30 minutes to soften.
Step 3: Making the Chile Puree
- After 30 minutes, transfer the soaked chiles along with about 1/2 cup of the soaking liquid to a blender.
- Blend the chiles until smooth, adding more water if needed to achieve a smooth puree.
Step 4: Adding Flavor to the Pozole
- Once the pork is tender from simmering, add the prepared chile puree and drained hominy to the pot.
- Cover the pot again and let the pozole simmer for another 1 hour and 30 minutes, stirring occasionally.
- Season the pozole with salt and pepper to taste.
Step 5: Serving the Pozole
- To serve, ladle the pozole into bowls.
- Top each bowl with sliced radishes, shredded cabbage, and fresh cilantro for added flavor and texture.
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: Saut� 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?
Make Ahead and Storage!
To Prepare Ahead:
- You can make Pozole ahead and refrigerate it for up to a week. However, it’s best to add fresh toppings before serving. Sliced radishes can be stored wrapped in damp paper towels or in water. To keep shredded cabbage fresh, toss it in lime juice to prevent browning.
To Freeze:
- After cooling, portion the Pozole into freezer-friendly containers or bags. Remove excess air to avoid freezer burn. Freeze for several months. Thaw overnight in the fridge and reheat gently over low heat before serving.
Is Pozole Healthy or Unhealthy?
Pozole can be a healthy dish when prepared with lean protein like chicken, plenty of vegetables, and minimal added fats. It’s rich in fiber from hominy and vegetables and can provide essential nutrients. However, versions with fatty cuts of meat or excessive salt may be less healthy.
Why Do Mexicans Make Pozole?
Mexicans make pozole for its rich flavor, comforting warmth, and cultural significance. It’s a traditional dish enjoyed during celebrations, holidays, and family gatherings, symbolizing togetherness and joy. Pozole’s hearty ingredients like hominy and meat create a satisfying and nourishing meal that brings people together.
Pozole Recipe
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 �rbol 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.
