Nana's Mexican Pozole Rojo (Red) Recipe - The Foodie Affair (2024)

FAQs

What are the 3 types of pozole? ›

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

The indigenous ancestors used human flesh in the stew. Aztec priests would make human sacrifices to their gods, offering up the heart and using the rest of the flesh for a ceremonial pozole. After the Spanish conquest, Spanish rulers outlawed cannibalism, and so pork was used in replacement of human flesh in pozole.

Both soups are also deeply emblematic of their cultures. The roots of pozole pre-date Spanish colonization, and the dish is said to have had ritual significance for the indigenous people of Mexico. Its principal ingredient, corn, was a sacred crop to the Aztecs and Mayans.

Hot broth feels soothing on a sore throat, and it also helps hydrate the body. But pozole can do all that and more. Take the restorative properties of chicken noodle soup and add the spice of chilies, and you get a throat-soothing, hydrating, sinus-clearing, detoxifying miracle food.

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

: a thick soup chiefly of Mexico and the U.S. Southwest made with pork, hominy, garlic, and chili.

Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions. Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice.

Interestingly, historical records suggest that during special ceremonies, the meat used in pozole was not pork or chicken as we know it today, but rather human flesh. After the arrival of the Spanish, who banned cannibalistic practices, pork was substituted, as its taste was said to be similar.

It's a balanced dish made with nutritious ingredients that could help you lose weight, manage your blood sugar, and improve your gut health — all while being naturally gluten-free. However, it can also be high in sodium, fat, and calories. Thus, using low sodium broths and lean cuts of meat is advised.

Overall pozole is a very healthy dish. However there are two things to keep in mind: Pozole can be high in cholesterol, depending on which protein is used.

Why is pozole only on weekends? ›

Menudo and Pozole are traditional dishes that are important in Mexican culture. It's time-consuming to make, so restaurants will usually only serve it on the weekends and households will only make it for special occasions or during Christmas time. Most importantly, it is said to cure any hangover.

Pozole was mentioned in the 16th century Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions.

Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don't let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait.

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco. Carrillo Arronte explains the differences between green, red and white pozole. Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds.

3 Types of Pozole

There are three varieties of pozole—green, white, and red—that are made with either chicken or pork shoulder. (Vegetarian preparations swap in beans and vegetable stock.)

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500's, cannibalism was banned and the meat in this dish was replaced with pork.

Pozole can be prepared in many ways and the 3 most common types of Pozole are Rojo (red), Blanco (white), and Verde (green). I've honestly only ever had Rojo or Verde and love them both so much! Today, we have a guest recipe share an authentic Pozole Verde made by my dear friend, Martha.