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Authentic Mexican Pozole Recipe

Updated on March 10, 2015

From the Authentic Mexican Cuisine Series

As many countries around the world, Mexico has multiple dishes that where traditionally used to celebrate special occasions. Important happenings were always emphasized with colorful folkloric dishes that have their own special rituals. To this day, celebrations are pretty much the same, we naturally tend to join with our loved ones and share a nice meal. At least for me, that is perfectly reasonable because I find that love and food are some of The most relevant and pleasurable experiences of the world we live in.

The Authentic Mexican Cuisine Series has as primary objective to vindicate the usually corrupted traditional Mexican food, and it can’t leave out some of the more folkloric event-dishes. It is time for me to unveil one of these recipes and share it with you, in the hope that you’re next celebration will be full of love, color and delicious fun food that’ll make it an unforgettable occurrence in true Mexican style.


Nice and Warm one Dish Meal

Pozole, a Mexican Broth made with Hominy, Chicken and Holly Leaf.
Pozole, a Mexican Broth made with Hominy, Chicken and Holly Leaf. | Source

Pozole

Pozole is a meal soup or a main dish considered a landmark in traditional Mexican food. It is also a very festive dish and it is served in many celebrations. Weddings, national holidays, new year, Christmas, birthdays, mother’s day, graduations, you name it…. Pozole is everywhere when it comes to celebrating.

What makes Pozole festive is the fact that it is served with many toppings but, in itself, it is a basic broth made with hominy, chicken and a particular Mexican herb called “hoja santa” (holy leave). All though this broth can taste delicious, what makes it unique are all the other things you add on to it once you have your big bowl of soup in front of you. Pozole is so popular among Mexicans that many eateries throughout the country –celebration or not- have instituted “Pozole Thursdays”, during which numerous Pozole enthusiasts participate to honor this dish.

Pozole is prepared in several different ways, the most usual are Pork Red-Broth Pozole and Chicken White-Broth Pozole, but you could mix and match. Today I am giving you my family’s Chicken White-Broth Pozole which I particularly like because it has no fat whatsoever $6, it is very healthy and it tastes delicious.


How to Prepare Mexican Pozole using Traditional Toppings

Secret Ingredient Used in Pozole

Hojas Santas (Holy Leaves), this condiment gives Pozole its unique flavor.
Hojas Santas (Holy Leaves), this condiment gives Pozole its unique flavor. | Source

Panela Cheese is Sold Online

Queso Panela - 6 LB Wheel
Queso Panela - 6 LB Wheel

If you can´t find it in your local supermarket you can always by it here.

 

Ingredients

(serves 10)

2 Chicken breasts, skin and fat removed

+/-1 Kg (35 ounces) Precooked Hominy (drained mass being around 700g/25ounces)

1 Medium Green Onion

4 Cloves of Garlic

2 “Hojas Santas” or Holy Leaves

Toppings

8 big radishes chopped

2 romain lettuce chopped

Dried oregano

Powdered chili

2 Avocados diced

Sweet Milk Cream

350g / 12 ounces Fresh grated cheese (we use “Panela”)

Serve with

“Tostadas” or backed crisp tortillas

How to Clean Up Hominy

Yellow kernels that need to be removed from the Hominy
Yellow kernels that need to be removed from the Hominy | Source

How to Make the Authentic Mexican Pozole

  1. Open the precooked hominy package and rinse the kernels; you’ll notice that some of them have a black little seed, take those off; they don’t do any harm but they don’t look nice floating around in the soup either. Some kernels might have it inside, just rip off the bottom point of the kernel and the seed will come off as well. Kernels are already somewhat soft so it isn’t difficult to clean them up.
  2. Hominy is almost white; if you detect any yellow kernels throw those out as well, they give an unwanted flavor to the preparation.
  3. Place the clean hominy in a pan with 5 L water and bring to a boil.
  4. Remove the outer layer of the onion. Finely chop the onion and garlic cloves. Throw those into the pan as well.
  5. When the water starts boiling bring the flame down and gently cook without salt during half an hour. The hominy needs to be cooked unsalted so that the kernels pop open in a similar way as popcorn does.
  6. After half an hour cooking time, place the clean chicken breasts (unwanted fat removed) in the cooking broth. Cook for another 2 hours.
  7. Add 1 heaping tablespoon of salt and the holy leaves to the Pozole. Let it boil for another 10 minutes.
  8. Remove the holy leaves and turn the heat off. Taste the broth to verify the seasoning, if it needs more salt, add some more and let the Pozole boil for another 5 minutes.
  9. Fish out the chicken breasts and let them cool enough for you to handle them with your hands without burning yourself. Remove the bones and shred the meat.
  10. Put the shredded chicken back into the pan. Warm up and you are ready to serve.


Hominy and Chicken white-broth or "Pozole"

Enjoy this Authentic Mexican Dish with
Enjoy this Authentic Mexican Dish with | Source

Traditional Serving Suggestions

Serve a big bowl of Pozole (remember this is a meal soup). Add the condiments to taste, meaning dried oregano, chili powder, chopped radish, diced avocado and chopped lettuce. Some people add fresh white cheese dices into the Pozole as well. Eat the Pozole with a crunchy tostada spread with cream and sprinkled with grated fresh cheese. This is the way we ate Pozole when I was growing up, but there are many other things you can omit or add to the preparation –specially as toppings-, do whatever suits you.

Some other nice toppings are crackling (delicious but too much unsaturated fat for me, which is why I don’t add it to my Pozole on a regular basis), chopped cilantro, chopped green chili peppers and/or fresh onion.


Authentic Mexican Food

Authentic Mexican Ceviche
Authentic Mexican Ceviche | Source
Mexican Avocado Soup
Mexican Avocado Soup | Source
Authentic Mexican Fried Plantains
Authentic Mexican Fried Plantains | Source

Comments on "Mexican Pozole Recipe"

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    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      6 years ago from Mexico

      Hey g-girl11! Thanks for your compliments and comments. Mexican Pozole has been very popular for a very long time and it remains a favorite after years and years of being in the Mexican food repertoire. I hope you do get to try it one day. Maybe, you WILL come across all the ingredients :D!!! As always, nothing better than a homemade version of Pozole.

      Thanks for your interest in my hubs, the travel ones are little memory gems that I love to share with whoever is interested in them.

    • g-girl11 profile image

      g-girl11 

      6 years ago

      I love Mexican and this looks just delicious! Not sure that I'd have a few ingredients on hand but I would love to try this. I also found myself marvelling at your other hubs and all the travel you have done. Wow!

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Hi Rusti Mccollum, thanks for your feedback. This Pozole recipe is a simple, yet delicious meal, which reminds us of homemade comfort food; a real Mexican food icon.

    • Rusti Mccollum profile image

      Ruth McCollum 

      7 years ago from Lake Oswego, Oregon

      You made me hungry. Now I gotta go eat.LOVED this hub

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Excellent! Let me know once you've made the Pozole, I would love to get your feedback. No need to thank me, it is my pleasure to share this Mexican recipe with you.

    • vespawoolf profile image

      vespawoolf 

      7 years ago from Peru, South America

      I plan to try this recipe. We have everything but the hojas santas. Thank you!

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Nice! Thanks :)

    • Eloise Hope profile image

      Eloise Hope 

      7 years ago from Portland, Oregon, USA

      Just put a link to this page on my apple muffin page. :)

    • Claudia Tello profile imageAUTHOR

      Claudia Tello 

      7 years ago from Mexico

      Wonderful Eloise! I hope you enjoy it very much. Thanks for your comments.

    • Eloise Hope profile image

      Eloise Hope 

      7 years ago from Portland, Oregon, USA

      This looks fantastic! I'm printing it out right now to make for dinner soon; I need to get a couple of items before cooking, but they won't be hard to find. This sounds like such a delicious and economical fall recipe. Thanks!

    • profile image

      Claudia Tello 

      8 years ago

      Thank you very very much for your comments.

    • profile image

      irka winniczuk 

      8 years ago

      like al the other recipes I've seen on your page this one is also very very good. As you are saying, pozole is everywhere in Mexico, in fact it is so common that you would think anyone can make it - but what is so nice about your indications: the toppings and the extra's make all the difference and so much more joyous to sit down and EAT!

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