From Nahuatl pozolli, from tlapozonalli, which means foamy, pozole is a broth made from cacahuazintle corn kernels, which is precooked for two hours, and in that process, the corn kernels lose the fibrous husk that covers them, and when they boil they open like a flower, which gives them a foamy appearance. It is believed that this hominy meal was consumed since before the conquest, the emperor Moctezuma enjoyed a dish of pozole offered to the god Xipe Totec, lord of fertility and regeneration of corn and war.
In cooking recipes collected by the Spanish friars after the conquest, it is stated that human flesh was cooked with corn. Other versions indicate that what was boiled in the pozole was not human meat, but Xoloitzcuintle, a breed of dog domesticated and bred for human consumption. Whatever its origin, the fact is that the pozole dish transcended and is present in our times as a delicacy, typical of national holidays, although it is never a bad time to eat it. Mexican pozole has different interpretations, depending on who prepares it and the region where it is found.
Pozole verde recipe (Green pozole)
Pozole verde is prepared with green tomatoes, epazote, and pumpkin seeds. It is said that green pozole comes from the state of Guerrero, and in some cases, pork rinds and avocado are added to accompany it. Pozole verde is perhaps the quintessential dish to celebrate Mexican Independence Day.
½ kg of pork head
½ kg of solid pork meat
½ kg of pre-cooked pozolero corn
2 poblano chiles in large cubes
½ kg green tomato
2 serrano chiles in quarters
1 branch of epazote
½ cup of pepitas (pumpkin seeds)
Salt to taste
To serve with
2 cups of lettuce fillets
½ onion, chopped
¼ cup dried oregano
Place the meat, onion, water, and salt in a pressure cooker. Cook for 45 minutes. Separate the meat and shred or chop it into small cubes. Reserve the broth. Cook the corn kernels with water and salt. Cook for 45 minutes. Blend the poblano peppers, tomatoes, serrano peppers, and a little water. Add the epazote and pumpkin seeds and continue blending. Pour this preparation over the pozole beans, mix, and season. Cook for 30 minutes more or until it comes to a boil. Serve and add the meat, onion, and oregano.
Pozole rojo recipe (Red pork pozole)
It is believed that this pozole recipe comes from the state of Jalisco, the main difference is that it is prepared with ancho chile and guajillo chile. Red pozole is commonly eaten with pork, but some people prepare it with chicken or turkey. Learn how to prepare this red pozole recipe.
1 1/2 pork meat can be shoulder or loin head and you can add backbone, legs, or head.
1 Kilo of corn pozolero, peeled and headless.
4 bay leaves
2 heads of garlic
Salt to taste
Wash the meat in cold water. Boil the corn in approximately 7 liters of water. If you need more water, it should be hot. Add the onion and garlic heads. Important. Until the corn is cooked, add the salt.
6 Chiles huajillo (clean and deveined).
6 Chiles Anchos (clean and deveined)
1 small onion
6 cloves of garlic
1 tablespoon of Mexican oregano
1 tablespoon salt
Place the chiles in boiling water and let them hydrate for a few minutes until soft. Take them out and let them cool. Add them to the blender with the garlic, the onion in small pieces, the oregano, the salt, and two cups of water. Blend until everything is well ground and strain it. Fry the mixture in a little oil and cook over medium heat, stirring constantly for 25 minutes.
Add the sauce to the pozole. When the corn has bloomed and the water is boiling, add the meat to room temperature. Add the bay leaves and season with salt. After an hour and a half of cooking, remove the garlic, onion, and bay leaves. Add the sauce and let it boil.
In a deep dish, serve the pozole with some shredded meat. Garnish with fresh lettuce, radishes, and onion (chopped). Add a few drops of lemon juice and oregano powder. Serve with tostadas. You can add cream and cheese if you prefer.
Pozole blanco recipe (White pozole)
The most popular, white pozole is prepared with dried cacahuazintle corn and part of the pig's head, seasoned with lime juice, salt, hot sauce, or ground piquin chili, lettuce, sliced radishes, chopped onion, and ground oregano. Have you ever eaten an exquisite white pozole with tostadas? Come cook a delicious white pozole and share with the family the delightful taste of it.
Precooked pozolero corn
Half an onion
Pork meat (leg and backbone)
Salt or chicken bouillon powder
In a large pot, boil the pre-cooked corn with water, remember that the water must exceed the corn so that the pozole is brothy, add half an onion and a couple of garlic and let it boil over high heat for about an hour. Then add the pork meat previously washed and cut in pieces, we recommend you to use the leg, which is lean meat, and backbone, which will give a lot of flavor to our pozole. Also, add the bay leaves and the powdered chicken bouillon.
If you notice that the water has been consumed you can add more, remember that every time you add water you must test that the broth is well seasoned. You should let the pozole cook for up to two more hours, to make sure that the corn and meat are perfectly cooked. When the corn is popped it is an indication that it is almost ready, the meat should shred easily and the corn should not be hard.
When the corn and the meat are finally ready, you can serve it with lettuce, radishes, onion, oregano, and a few drops of lemon juice that will give it a delicious touch. These accompaniments are a fundamental part of pozole, as they are what give it its particular colorful appearance and the unmistakable flavor that characterizes it.
White chicken pozole recipe
This white chicken pozole recipe has all the Mexican flavor you are looking for and I am sure it will become one of your favorites. It is practical and contrary to popular belief, it is easy to make as well as nutritious and comforting. Accompany this white chicken pozole with delicious hibiscus water.
4 cups of pre-cooked pozolero corn
0.5 Piece of cooked and shredded chicken breast
4 Cup of chicken broth
5 cups of water
romaine lettuce washed, disinfected, and chopped to taste
chopped onion to taste
1 pinch of salt
1 tablespoon oregano
1 pinch of pepper
1 tablespoon ground piquín chili bell pepper
sliced radish to taste
dried oregano to taste
In a pot over medium heat place the pozole corn along with chicken broth and water, when well cooked increase the flavor with oregano, salt, and pepper. Serve the pozole in small earthenware bowls, accompanied with chicken, chile piquín, onion, radishes, lettuce, and oregano.