Pozole
“Traditional Mexican stew of hominy corn with pork or chicken in a rich chili broth, garnished with cabbage, radish, and lime.”
Corn
Chili Pepper
Garlic
Onion
Oregano
CabbageWhere it comes from
Pozole is a traditional Mexican stew with roots tracing back to pre-Columbian times, often enjoyed during festive occasions and celebrations. Made with hominy corn and meat, usually pork or chicken, it embodies the richness of Mexican culinary heritage. Interestingly, the dish was historically prepared for special ceremonies, showcasing its cultural significance and communal spirit.
On the Palate
How it's made
4 steps · Show ↓50 min active
How it's made
4 steps · Show ↓- 110 min
In a large pot, bring water to a boil and add hominy. Cook until tender, about 10 minutes.
- 25 min
Meanwhile, in a skillet, sauté chopped onions and garlic until fragrant. Add chili peppers and cook until softened.
- 330 min
Add the sautéed mixture to the pot with hominy. Stir in the meat, oregano, and additional water if needed. Simmer until the meat is tender and all flavors are well combined.
Watch outEnsure the stew doesn't dry out; add water as needed.
- 45 min
Finely shred cabbage and prepare lime wedges. Serve pozole hot, garnished with cabbage, cilantro, and lime wedges.
