Pozole, or posole, is more than just a soup in Mexico; it’s a hearty stew deeply rooted in tradition and flavor. My introduction to this delightful dish happened years ago, thanks to my friend Chef Arturo Vargas from Acapulco, who shared his family recipe. Just thinking about the rich, savory broth and vibrant toppings of pozole brings a smile to my face, much like my Spanish teacher in Cuernavaca taught me – smiling truly enhances the experience! Pozole is a celebration in a bowl, perfect for gatherings and sharing with friends. While you could technically make a small batch, it’s almost a tradition to prepare a large pot, given the hours of simmering that unlock its incredible depth of flavor.
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What is Mexican Pozole?
Pozole is a pre-Hispanic soup or stew, a cornerstone of Mexican cuisine, with variations across the country. Pozole Rojo, the “red” pozole, gets its color and depth from red chiles. Traditionally served on Christmas Eve and throughout the year on Thursdays and Saturdays in many regions of Mexico, pozole is a comforting and communal dish. This particular recipe focuses on Pozole Rojo, made with tender pork shoulder or shanks, flavorful red chiles, and of course, hominy – the heart of pozole. When I made this for my family, it brought back fond memories for my mom, who hadn’t enjoyed pozole since her childhood in Tucson. It’s a dish that truly brings people together.
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Serving and Garnishing Your Mexican Pozole
The beauty of Mexican Pozole lies not just in the rich broth, but also in the array of fresh garnishes that allow everyone to customize their bowl. The soup itself is meant to be brothy, providing the perfect canvas for a generous helping of toppings. Traditionally, pozole is served with the simple soup base of pork and hominy, and then a table full of vibrant garnishes is offered. These typically include shredded cabbage, thinly sliced radishes, diced avocados, fresh cilantro, chopped onions, and lime wedges. For those who like extra heat, hot sauce or additional chiles are always welcome additions. Pozole is truly all about the garnishes – they elevate the dish to a whole new level of flavor and texture.
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Storing Your Homemade Pozole
This recipe generously serves a crowd, which is part of the joy of making pozole! Leftovers are almost guaranteed, and thankfully, pozole keeps wonderfully. You can refrigerate leftover pozole for up to a week, allowing you to enjoy its comforting flavors for days. Pozole is also freezer-friendly, lasting for up to three months when properly stored. To freeze, simply transfer the pozole to airtight freezer containers or bags, ensuring minimal air to prevent freezer burn. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and gently reheat it on the stovetop over low heat. Homemade Mexican Pozole is a gift that keeps on giving!
