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- Also spelled posolé, pozolé, pozolli, posole
- Served in Mexico on Christmas Eve
- Amount of heat can vary depended on chilies used
- Popular in New Mexico and Guerrero state of Mexico
- Always contains corn or hominy
- Served in bowl called pozolera
- Also considered to be a stew
- Originated in pre-Columbian Mexico's Pacific coast
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Pozole Variations
There are many ways to make this soup, with ingredients varying by region. Virtually every version contains meat, hominy or corn, and broth. From there, Mexican versions include blanco, verde, rojo, de fijol and elopozole. Gourmet adaptations may substitute shrimp for the pork, or add tomatoes. For a garnish avocado, cabbage, onion, salsa, limes, cilantro, sour cream, tostada and tortilla chips may be used. -
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Pozole Questions
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where in mexico did pozole originate? What is its importance? 1 AnswerAccording to some sources, pozole originated in in Jalisco, in the Pacific coast region of Mexico. It's a corn based soup, traditionally made with pork, saved ... read more -
What is your favorite comfort food? 10 AnswersProbably Amish Mashed Potatoes. This is where you top mashed potatoes that have sour cream, butter and onion in them with homemade chicken and noodles (handmad... read more
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On Twitter Powered by Twitter
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@RZVLA73 Ojala fuera pozole, son mamilas. Gracias Sr.
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Happy Thanksgiving! No turkey for me this year.I will be eating pozole @ my bf house!
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Awesome part of being part of a giant Mescun family: turkey, tamales, pozole, frijoles, atole, etc at like 4 different houses in one night.
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going to eat pozole with tostadas kool
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