Pozole is a Mexican stew that comes in three varieties: blanco (white), rojo (red) and verde (green). All three share corn hominy as the main ingredient.
Hominy is made by soaking shelled corn kernels in water and lime to soften and enlarge them, giving the hominy a thick texture and a flavor similar to a corn tortilla.
Pozole blanco contains no chilis, simply relying on meat and vegetables for flavor. It’s lighter and milder in both color and flavor compared to green or red pozole.
Pozole verde hails from the Guerrero state on the Pacific coast of Mexico. Its green color comes from salsa verde made with tomatillos, very acidic little green fruits.
Much of the heat in pozole verde comes from green chiles like serrano, jalapeño, and poblano. Due to the tomatillos’ savory tartness, the stew pairs well with pork and chicken.
Deep red pozole rojo is commonly found in Mexico City, is notable for its bold earthiness and use of two different cuts of pork to achieve a rich flavor.
The head and neck of a pig are cooked with the hominy to create a dark and savory broth. Red chilis like ancho, árbol, and guajillo are used to add spiciness and flavor.
Pozole rojo can also be made with chicken, and the dark and rich stew pairs well with bright garnishes like avocado, lettuce, cabbage, lime, cilantro, radishes, and tortilla chips.