WHITE, RED, OR GREEN POZOLE 8 to 10 servings



1 kg (2 ¼ lb)

precooked cacahuazintle corn for pozole (i.e. hominy), cleaned and rinsed
4 l (4 ¼ qt) water
3 kg (6 2/3 lb)

assorted pork meat (head, feet and loin) chopped
1 head of garlic, unpeeled, cloves crushed
3 fresh bay leaves
3 sprigs fresh thyme
3 sprigs fresh marjoram
coarse salt to taste


1 onion, finely chopped
ground piquin pepper to taste
dried oregano to taste
4 limes, in halves and seeded
½ head romaine lettuce, thinly chopped
8 radishes, thinly sliced
corn tostadas
100 g (1/4 lb) chicharrón, chopped (optional)


Heat water in a pot over high heat. When the water boils, add the meat, garlic and herbs, then cook over medium heat. Constantly skim the surface of the cooking liquid. Remove the pigs’ feet when they are tender and firm, let cool and set aside.
Add the hominy and continue cooking without adding salt, as salt will prevent popping and cause the grain to harden. Cook until the rest of the meat is soft but firm and the hominy has popped. Remove meat, garlic and herbs.
Remove meat from pigs’ feet, discard the bones, then chop foot meat and the rest of the meat into bite-size pieces. Return to the hominy pot and season.
Serve hot in deep bowls or pozolero dishes along with onion, pepper, oregano, limes, lettuce, radishes, corn tostadas and chicharrón.


To prepare red pozole, start with the white pozole recipe and then while cooking the meat, add a salsa made of dried opened, seeded, soaked and ground peppers. The peppers can be anchos, guajillo, dried chile de arbol or a combination of the above.


Follow the white pozole recipe. 10 minutes before serving, add a ground and fried green salsa whose base is fried tomatillos, (husks removed); serrano pepper, stalk removed; peeled, unsalted, shelled pumpkin seeds, tostadas and epazote (leaves only). Substitute sardines in oil for the chicharrón.


Pre-Hispanic pozoles have survived to the present day with variations that include both ingredients introduced starting in the sixteenth century and differences between regions. Pozole is eaten in most of Mexico, however the most representative varieties are prepared in Jalisco, Michoacán, Guanajuato and Guerrero. The base for most is cacahuazintle hominy, but in other parts of Mexico, one finds pozoles prepared from wheat, standard corn kernels or beans. Pozoles are eaten at lunch, or dinner, at weddings, Christmas posada parties and at popular fairs.


Cacahuaz(c)intle corn

Chile de árbol
Guajillo chile
Ancho chile
Cacahuaz(c)intle corn

Pumpkin seeds
Serrano chile
Cacahuaz(c)intle corn