What Is In A Traditional Pozole Recipe?

Pozole is a traditional Mexican soup that boasts a whole lot of fresh flavors. The soup is eaten year-round, but more commonly on holidays and special occasions. It's also widely considered a foolproof cure for hangovers, colds, and frigid winter days. There are a few different variations of the dish, including blanco, rojo, and verde — which Culture Trip says are reflective of the colors on Mexico's flag! The classic recipe involves simple ingredients that you may already have in your kitchen. If not, they're a quick grocery store run away.

The internet is full of recipes for the tasty time-honored soup. Food blogger Charbel of My Latina Table has shared her easy recipe for pozole rojo, which offers spicy, savory notes and a rich, smooth texture. You can cook several servings of pozole in a pressure cooker, slow cooker, or on your trusty stovetop. But beware: It won't last long.

Authentic pozole typically calls for cubed pork, which provides eaters with protein, vitamins, minerals, and all nine essential amino acids, according to Healthline. The pork is generously seasoned with garlic, onion, oregano, cumin, salt, and pepper. Pork has a nice tender texture that makes each and every spoonful an exciting adventure. But that's not all when it comes to the featured ingredients in this dish.

Hominy is another star ingredient in pozole. You may have seen cans of this pale yellow or white corn-based stuff in the international aisle. Hominy is made from whole corn kernels that go through a chemical process called nixtamalization, meaning the corn gets soaked in an alkali solution, which disintegrates the tough outer hull. Hominy is a common thickening agent with an "earthy" flavor that is used in tortillas, tamales, and, of course, soups.

Now for the peppers. Guajillo chiles add a punch of natural heat and zest to the soup. According to Chili Pepper Madness, the reddish-brown Guajillo — the dried form of the mirasol pepper — offers a sweeter, smokier flavor with a tolerable mild heat level (2,500 to 5,000 SHU), falling just underneath the jalapeño (2,500 to 8,000 SHU) on the Scoville Scale, notes MasterClass. Some pepper fans claim it tastes a bit like green tea and berries. Yum!

To add a bit of crunch and even more irresistible relish, pozole is topped with garnishes including cilantro, chopped onions, sliced radishes, shredded lettuce or cabbage, a squeeze of lime juice, and crispy tortilla chips. Serve hot and appreciate the smiles.