Pozole is a traditional Mexican recipe for soup cooked and eaten in Mesoamerica since the pre-Columbian era. The main ingredients of pozole are nixtamalized corn kernels called hominy and shredded meat (pork or chicken). These are cooked in a broth made from simmering pork, flavored with chili paste. Today, pozolerias are found all around the world, helping make the pozole a regular everyday food not just in Mexico but in different parts of the world.
- The original pozole recipe used human meat. The flesh of the people who were sacrificed during rituals was cooked and eaten.
- Many people believe that the three varieties of pozole (white, red, and green) represent the colors of the Mexican flag.
Pozole Buying Guide
Nothing beats the experience of eating pozole in a restaurant that has a long history of making this dish. Mexico is the best place to look for a restaurant specializing in pozole. But with the growing global appeal of Mexican cuisine and the establishment of many Mexican cuisine restaurants all around the world, it brings pozole closer to those who cannot afford to go to Mexico for the real deal.
When ordering, keep in mind that there are three kinds of pozole and you might want to order based on your personal preferences. A white pozole means there is no green or red sauce in the dish. The red pozole contains red sauce made of chilis like guajillo, piquin, or ancho. This appeals to people who like this flavor and can tolerate spicy food. The green pozole features the green sauce usually made from tomatillos, cilantro, pepitas, jalapeños, and epazote. If you have food restrictions and can’t eat a particular food, it helps that you know these three types of pozole.
Another way to eat pozole is by buying canned pozole. You can find this in the grocery store or supermarket.
Pozole Production & Farming in Texas
Pozole is very common in Texas because there are many restaurants, food trucks, and food businesses here cooking and serving Mexican dishes like pozole. The production of corn (which is the major ingredient of pozole) in Texas guarantees that pozole can be made year-round. According to the US Department of Agriculture, corn was planted in 2.4 million acres of land in 2020. The highest-producing region in Texas when it comes to corn is the Panhandle. The rest of the pozole ingredients are grown locally and available year-round in Texas.
Pesticides, Additives, and Chemicals:
It is common to find canned pozole with a packaging that promises no preservatives. Most (if not all) canned pozole contains sodium, and the typical sodium content in a canned pozole is dangerously high especially for those with health conditions that require very minimal consumption of sodium.
Some of the common additives and chemicals found in a can of pozoles are the following: a pork bouillon, in ingredient identified in canned pozole, is made up of ingredients including monosodium glutamate, maltodextrin, disodium inosinate, and disodium guanylate. while the bacon used here is cured by sodium erythorbate and sodium nitrite.
If you are eating in a restaurant that offers take-out options for your pozole, packaging should be any food-grade/food-safe container (styrofoam, carton, or plastic) that has a secure lid. Sometimes, the solid or dry components of the food are wrapped separately using aluminum foil or wax paper. For processed pozole, it is usually sold in cans.
Eating pozole is good because it is very nutritious considering the ingredients of this dish. Another good thing about eating pozole is it allows the individual to customize what he or she wants in his or her pozole and how it tastes, simply because when eating pozole, one can choose to add which of the available condiments to put in.
When eating pozole, especially authentic pozolerias (a restaurant that specializes in making pozole), it is normal to serve pozole with a wide variety of side dishes that include deep-fried pork rinds known as chicharron and crispy tortillas. Pozole is served with some limes, powdered oregano, chili powder, fresh sliced onions, sliced cabbage, and sliced radishes.
Store leftover pozole in the refrigerator. Make sure to put it in a bowl or container with a lid and make sure it stays covered. This will keep for five days. Some people enjoy eating leftover pozole that has been in the refrigerator for several days because the flavor improves the longer it sits there. If you want the food to last longer, try freezing it. Frozen pozole is safe to eat up to three months as long as the freezer temperature is consistent.
Make your own pozole
If you are having friends or family coming over for a meal, making them pozole is a great idea. It is yummy and nutritious. Those who had pozole before would definitely love to eat this dish again, while those who haven’t tried pozole should be given the chance to try something new. I bet they would love discovering new food and maybe this could inspire them to cook this dish in their own home one day.
This menu yields 12 servings.
To make a pozole, you have to prepare three things: the pork, the soup, and the garnish.
- 4 pounds of pork shoulder
- 1 large onion, sliced
- 6 cloves garlic, peeled
- 1 tablespoon salt
- 3 pieces of bay leaves
- 1 tablespoon dried oregano
To prepare the soup, you will need the following ingredients:
- 2 dried ancho chilis, stems, and seeds removed
- 2 dried guajillo chilis, stems, and seeds removed
- 1 teaspoon ground cumin
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 whole cloves
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 cans white hominy, drained and rinsed
For garnishing and side dish, prepare the following:
- Dried oregano
- Minced onion
- Lime wedges
- Minced radishes
- Chopped cilantro
- Cubed avocado
- Thinly sliced cabbage
- Tortilla chips
Step 1: In a large pot, combine pork, sliced onion, 6 garlic cloves, salt, bay leaves, and oregano. Cover with water. Boil over medium-high heat.
Step 2: Reduce to low heat to simmer until pork is tender. Check every once in a while to remove the white foam on the surface.
Step 3: Once the pork is tender, remove it from the broth and set aside to cool. Strain broth. Wash out the pot and pour broth back into the pot. Simmer broth.
Step 4: Place chilis in a dry cast-iron frying pan or comal and toast on all sides. Soak for 30 minutes in a heatproof bowl filled with hot water.
Step 5: Drain but save the water. Put chilis in a blender and add chopped onion, garlic, cumin, cloves, and salt, and 1/2 cup of the water used to soak the chilis. Blend until smooth. Add more liquid if necessary.
Step 6: Heat the oil in a large frying pan over medium-high heat. Put the chili sauce and stir for 5 minutes. Remove from heat.
Step 7: Shred pork once cool and add to broth.
Step 8: Add chili sauce and hominy to the broth and simmer.
Step 9: Serve with garnish and side dish