What is pozole?

What is Pozole?

Pozole (or posole) predates Spanish colonization and was part of Aztec ritual feasts. Hominy (nixtamalized corn kernels) is the defining ingredient — large, soft kernels with a satisfying chew. Pork shoulder or head meat is traditionally used. The three versions differ by their base: rojo adds dried red chillies (ancho, guajillo), blanco keeps the broth clear, and verde uses tomatillos and green chillies.

Taste and texture

Rich and hearty from the pork broth, with a satisfying corn earthiness from the hominy. Rojo is mildly spicy and deep; blanco is clean and brothy; verde is bright and tangy. Toppings are essential — raw cabbage, radish, lime, and dried oregano transform each bowl.

Typical ingredients

• Pork shoulder or pork head
• Hominy corn (maíz cacahuazintle)
• Dried guajillo and ancho chillies (rojo)
• Tomatillos (verde)
• Garlic
• Oregano
• Cabbage (topping)
• Radish (topping)
• Lime (topping)
• Dried oregano (topping)
• Tostadas (served alongside)

Common allergens to ask about

The following allergens are commonly present in Pozole. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Corn (hominy)
• Pork (can sometimes substitute chicken)
• Wheat (tostadas)

How it's served

In a large bowl with toppings on the side. Tostadas are served alongside for scooping or crumbling in.

Order it if you like…

Order it if you want a filling, warming soup that's distinctly Mexican and unlike anything in most other cuisines. Rojo is the most common version and most satisfying for a first try.

Similar dishes

Birria · Mole · See all dishes in the dictionary

Reading the menu that lists Pozole

Use ChefBear to scan the menu and see every dish — including Pozole — with a photo, description, and a recommendation for your taste. For a full guide to Mexican menus, see how to read a Mexican menu.

Frequently asked questions

What is hominy?

Hominy is dried corn kernels treated with an alkali solution (nixtamalization), which makes them swell, soften, and become more nutritious. In pozole, hominy adds a chewy, starchy texture and a mild corn flavour that normal corn doesn't have.

Is pozole rojo, blanco, or verde the spiciest?

Rojo tends to have the most heat from dried chillies. Verde can vary depending on green chilli amount. Blanco is usually the mildest.

What toppings go on pozole?

Traditional toppings: shredded raw cabbage, sliced radishes, dried oregano, fresh lime, minced onion, and tostadas. These are essential — they add texture, freshness, and brightness to the rich broth.