{"id":244875,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/posole\/"},"modified":"2024-07-29T19:39:31","modified_gmt":"2024-07-30T00:39:31","slug":"posole","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/posole\/","title":{"rendered":"Pozole"},"content":{"rendered":"<p>Good things come to those who wait. And in this case it&#8217;s you, enjoying a steaming cup of homemade pozole.<\/p>\n<p>What is pozole? Pozole is a traditional Mexican soup, and the name comes from the Aztec word <em>pozilli<\/em>. There are many different variations, especially based on region, similar to other Mexican dishes, such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-mole\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-mole\/\" data-module=\"content engagement\" data-position=\"embedded links\">mole<\/a>. This version is considered pozole rojo (red), thanks to the red chiles, tender pork and heaps of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-hominy\/\" data-name=\"www.tasteofhome.com\/article\/what-is-hominy\/\" data-module=\"content engagement\" data-position=\"embedded links\">hominy<\/a>, but pozole verde (green) and pozole blanco (white) are also common.<\/p>\n<p>While <em>pozole<\/em> is the most common spelling in Mexico, you may also see it spelled <em>posole<\/em>, which is how it&#8217;s often spelled outside of Mexico.<\/p>\n<p>Chiles drive a lot of the flavor here, but this dish is more smoky and savory than spicy, making it enjoyable for a large range of palates.<\/p>\n<h2>Pozole Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021218\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Pozole ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Dried guajillo or pasilla chiles:<\/strong> Guajillo chiles have a fruity and smoky flavor, and pasilla chiles can be earthy and smoky. If you&#8217;re thinking about your heat levels, guajillo chiles tend to be slightly spicier than pasilla.<\/li>\n<li><strong>Dried ancho chiles:<\/strong> This is the dried form of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fiery-stuffed-poblanos\/\" data-name=\"www.tasteofhome.com\/recipes\/fiery-stuffed-poblanos\/\" data-module=\"content engagement\" data-position=\"embedded links\">poblano peppers<\/a>, a not-so-spicy but very flavor-forward green pepper (and one of my personal favorites).<\/li>\n<li><strong>Cubed pork:<\/strong> As the pork simmers in the broth, it becomes tender. Since it&#8217;s milder, it gets infused with the other flavors.<\/li>\n<li><strong>Onion:<\/strong> When it comes to <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">onion types<\/a>, yellow or sweet onions are best for a dish like this. They add savoriness and a little bit of sweetness.<\/li>\n<li><strong>Garlic cloves:<\/strong> Garlic adds depth and savory flavor. If you can, mince it fresh yourself. That will taste better than pre-minced options.<\/li>\n<li><strong>Chicken broth:<\/strong> The liquid base, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken broth<\/a> lends its richness and flavor to the soup (along with extra protein).<\/li>\n<li><strong>Hominy:<\/strong> Dried corn, hominy is a primary ingredient in pozole, lending texture and flavor. Hominy is high in nutrients and is treated in a way that can make it easier to digest.<\/li>\n<li><strong>Mexican oregano:<\/strong> You&#8217;re probably used to Mediterranean oregano, but Mexican oregano lends the most authentic flavor\u2014it has notes of citrus, pepper and licorice.<\/li>\n<li><strong>Lime (optional):<\/strong> A little burst of acid and citrus zest can brighten up the dish.<\/li>\n<li><strong>Radishes (optional):<\/strong> Radishes add a freshness and a crunch.<\/li>\n<li><strong>Avocado (optional):<\/strong> Diced avocado is creamy and rich, and it can also help soften anything that feels too spicy.<\/li>\n<li><strong>Red onion (optional):<\/strong>\u00a0Red onion provides zing, crunch and freshness.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Soak the chiles<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2021219 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Preparing the chiles\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.<\/p>\n<h3>Step 2: Cook the meat<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021220\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_3.jpg?fit=700%2C1024\" alt=\"Browning the meat and onions in a dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.<\/p>\n<h3>Step 3: Make the soup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021221\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"All of the soup ingredients combined with the meat in a dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Don&#8217;t be tempted to rush this process. The process of the meat simmering in the smoky, savory flavors will yield a big payoff.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021222\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Pozole in a large pot with a ladle\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Pozole Variations<\/h2>\n<ul>\n<li><strong>Go green: <\/strong>Garnish with some cilantro\u2014a Mexican food staple\u2014or some sliced jalapenos.<\/li>\n<li><strong>Mix up your meats:\u00a0<\/strong>Pork is traditional in pozole rojo, but you can also sub in beef, shrimp or chicken, depending on your preference. Vegetarians can use beans instead.<\/li>\n<li><strong>Turn up (or down) the heat: <\/strong>If you like it spicier, add some chiles de arbol, which are significantly hotter than the other chiles used in this recipe. Alternatively, if this feels <em>too<\/em> spicy, you can add some sour cream to cool it down.<\/li>\n<\/ul>\n<h2>How to Store Pozole<\/h2>\n<p>Before storing, cool the pozole completely. Then refrigerate it, covered, for up to five days. You can freeze it for up to three months (here are our top tips to <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-soup\/\" data-name=\"www.tasteofhome.com\/article\/freezing-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze soup<\/a>), then thaw it in the fridge overnight before reheating and enjoying.<\/p>\n<h3>Can you make pozole ahead of time?<\/h3>\n<p>Yes. Because pozole lasts in the fridge for up to five days, you can make it in advance. Reheat it on the stove before serving.<\/p>\n<h2>Pozole Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2021223\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_6.jpg?fit=700%2C1024\" alt=\"Closeup of a bowl of posole topped with red onion, avocado and radish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3>What should you eat with pozole?<\/h3>\n<p>Pozole is often served with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-corn-tortillas\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-corn-tortillas\/\" data-module=\"content engagement\" data-position=\"embedded links\">corn tortillas<\/a> that you can use to soak up the liquid and enjoy the savory, warm flavors.<\/p>\n<h3>When should you serve pozole?<\/h3>\n<p>Traditionally, pozole is enjoyed at special occasions, like birthdays or holidays. But we also enjoy it year round!<\/p>\n<h3>How can I make pozole without Mexican oregano?<\/h3>\n<p>Now you know how to make pozole, but maybe you don&#8217;t have Mexican oregano. Rather than swapping in Mediterranean oregano (which is most common in the U.S.), DIY some Mexican oregano by combining marjoram with a little bit of coriander.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A traditional Mexican soup, pozole is usually enjoyed around the holidays, but it makes a comforting, slightly spicy, slightly smoky dish throughout the year, topped with diced avocado and a dollop of sour cream.<\/p>\n","protected":false},"author":7061,"featured_media":2023696,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306714,304328,305271,305487,304007,304338,303966,303887,306848,304297,304268,307307,305383,305374,307383,324623,304243,306699,306794,304005,304150,303883,307614],"categories-v2":[312710,308988,308984,308481,309216,310796,308554,308992,308495,308478,309603,308308,259483,310342,309391,309381,310410,309177,309586,312672,313023,308549,309434,308476,312895,310591,340273],"coauthors":[51494],"recommended_recipes":[{"post_title":"Possum Pie","post_link":"\/recipes\/possum-pie\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHD25_6462_ChristineMa_8.jpg"},{"post_title":"Slow-Cooker Pork Pozole","post_link":"\/recipes\/slow-cooker-pork-pozole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps191649_TH163619C10_02_5b.jpg"},{"post_title":"Lemon Mushroom Orzo","post_link":"\/recipes\/lemon-mushroom-orzo\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps162782_THCA163696C03_13_2b.jpg"},{"post_title":"Green Chile Posole","post_link":"\/recipes\/green-chile-posole\/","post_image":"\/wp-content\/uploads\/0001\/01\/Green-Chili-Posole_EXPS_THEDSC19_197423_B02_08_1b.jpg"},{"post_title":"What Is Matzo?","post_link":"\/article\/matzo-facts\/","post_image":"\/wp-content\/uploads\/2024\/01\/Pieces-of-matzah-matzo-in-a-vintage-steel-tray-on-Gray-background-GettyImages-1371750250_KSedit.jpg"},{"post_title":"Corn Pone","post_link":"\/recipes\/corn-pone\/","post_image":"\/wp-content\/uploads\/2024\/09\/Corn-Pone_EXPS_FT24_258980_EC_0910_1.jpg"},{"post_title":"Spaghetti 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Pesto","post_link":"\/recipes\/poblano-pesto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Poblano-Pesto_exps48032_TH1789928D46E_RMS.jpg"},{"post_title":"Shrimp Pomodoro","post_link":"\/recipes\/shrimp-pomodoro\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg"},{"post_title":"Chicken Pom-Poms","post_link":"\/recipes\/chicken-pom-poms\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25459_TH10526D39C.jpg"},{"post_title":"Turkey Posole","post_link":"\/recipes\/turkey-posole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Turkey-Posole_exps135726_CW132792D07_09_4b_RMS.jpg"},{"post_title":"Quinoa Pilaf","post_link":"\/recipes\/quinoa-pilaf\/","post_image":"\/wp-content\/uploads\/2017\/09\/Quinoa-Pilaf_exps32096_THHC1997841C07_20_1bC_RMS.jpg"},{"post_title":"Spinach 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traditional Mexican soup, pozole is usually enjoyed around the holidays, but it makes a comforting, slightly spicy, slightly smoky dish throughout the year, topped with diced avocado and a dollop of sour cream.","recipeIngredient":["4 dried guajillo or pasilla chiles","4 dried ancho chiles","2 tablespoons canola oil, divided","1-1\/2 cups boiling water","2 pounds boneless pork, cut into 1-inch cubes","1\/2 cup chopped onion","4 garlic cloves, minced","3 cups chicken broth","2 cans (29 ounces each) hominy, rinsed and drained","1-1\/2 teaspoons dried Mexican oregano","1 teaspoon salt","Optional toppings: Lime wedges, sliced radishes, diced avocado and sliced red onion"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the chiles","text":"In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Cook the meat","text":"In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Make the soup","text":"Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired. Editor's Tip: Don't be tempted to rush this process. The process of the meat simmering in the smoky, savory flavors will yield a big payoff.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Pozole_TOHD24_27865_JuliaHartbeck_4.jpg?resize=700,1024"}],"recipeYield":"8 servings (2-1\/2 quarts)","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 333 calories","fatContent":"11g fat (3g saturated fat)","cholesterolContent":"68mg cholesterol","sodiumContent":"1588mg sodium","carbohydrateContent":"29g carbohydrate (1g sugars","fiberContent":"8g fiber)","proteinContent":"27g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","video":{"@type":"VideoObject","name":"Pozole","description":"Check out this video for how to make Pozole","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/VLzSzTI8\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/VLzSzTI8-gTFJI986.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"<p>We really enjoyed this dish, and its heritage living in the Southwest. It ended up thicker than expected so might have to adjust my stock proportion and the lime needs to be included near the end to give it some pop. Great dish Ill make this again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JDa846"},"reviewBody":"<p>This was AMAZING! I will definitely make it again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldElephant"},"reviewBody":"great posole, great flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Pozole","description":"Check out this video for how to make Pozole","url":"http:\/\/content.jwplatform.com\/videos\/VLzSzTI8-gTFJI986.mp4","duration":"2m16s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/u832moq8e3e8n13mhg454kgxl2r07xp1.jpg","advertising":"","jw_id":"VLzSzTI8","jw_url":"http:\/\/content.jwplatform.com\/videos\/VLzSzTI8-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/VLzSzTI8\/poster.jpg?width=720","jw_publish_date":"2023-11-01T00:00:00"},"rms_legacy_id":"27865","romance_copy_dek":"A traditional Mexican soup, pozole is usually enjoyed around the holidays, but it makes a comforting, slightly spicy, slightly smoky dish throughout the year, topped with diced avocado and a dollop of sour cream.","enhanced_recipe_title":"Pozole","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 dried guajillo or pasilla chiles","IngredientText":"4 dried guajillo or pasilla chiles"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 dried ancho chiles","IngredientText":"4 dried ancho chiles"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil, divided","IngredientText":"2 tablespoons canola oil, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups boiling water","IngredientText":"1-1\/2 cups boiling water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds boneless pork, cut into 1-inch cubes","IngredientText":"2 pounds boneless pork, cut into 1-inch cubes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped onion","IngredientText":"1\/2 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 garlic cloves, minced","IngredientText":"4 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups chicken broth","IngredientText":"3 cups chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (29 ounces each) hominy, rinsed and drained","IngredientText":"2 cans (29 ounces each) hominy, rinsed and drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons dried Mexican oregano","IngredientText":"1-1\/2 teaspoons dried Mexican oregano"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional toppings: Lime wedges, sliced radishes, diced avocado and sliced red onion","IngredientText":"Optional toppings: Lime wedges, sliced radishes, diced avocado and sliced red onion"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_27865_JuliaHartbeck_7.jpg","RecipeId":27865,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pozole Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"53642\" ol-id=\"T0737V0\"]","RecipeAttachmentFileName":"EXPS_TOHD24_27865_JuliaHartbeck_7.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + standing Cook: 65 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings (2-1\/2 quarts).","DigitalTitle":"Pozole","SubmittedTitle":"Pozole: Pork and Hominy Stew","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FRBZ22_27865_MD_03_17_6b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":65,"TotalTimeInMinutes":80,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pozole","OriginalSourceProject":"Pozole","ContestPlacement":"","Trailer":null,"Metadescription":"Pozole is traditionally served around the holidays, but is good any time of year. 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","NoOfRatings":3,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_27865_JuliaHartbeck_7.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_27865_JuliaHartbeck_7.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Pozole Tips","TipText":"<h3>Is it spelled <i>pozole<\/i> or <i>posole<\/i>?<\/h3>In Mexico, where the dish originates, the name is <i>pozole<\/i>. It comes from the Aztec word <i>pozilli<\/i>. Much like other traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/mexican-foods-take\/\">Mexican dishes<\/a> (such as <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-mole-sauce\/\">mole<\/a>), specific recipes for pozole vary from region to region. You\u2019ll find the spelling <i>posole<\/i> used mostly outside of Mexico, and especially in the U.S. So, in Mexico, it's pozole; and in New Mexico, it's posole! <div><h3>Do you have to use Mexican oregano to make pozole?<\/h3>Mexican oregano is preferred for the most authentic flavor. Oregano from the Mediterranean, which is most common in the U.S., and Mexican oregano are actually completely different plants, so their flavors are quite different. Instead of the minty flavors of Mediterranean oregano, Mexican oregano tastes of citrus, pepper and licorice. It can be hard to find outside of online outlets and specialty spice shops, so if you\u2019re looking for a substitute, marjoram with a bit of coriander is your best bet.<h3>What other toppings can you put on pozole?<\/h3>Add crunch to your pozole with shredded cabbage, chopped green onions or crushed tortilla chips. Dollop with sour cream for rich texture. Fresh cilantro is never a bad idea (unless you\u2019re someone who thinks <a href=\"https:\/\/www.tasteofhome.com\/article\/the-scientific-reason-why-cilantro-tastes-like-soap\/\">cilantro tastes like soap<\/a>).<div><h3>When do you serve pozole?<\/h3>Pozole is a special occasion meal. Although our recipe takes a little over an hour, traditional pozole can take up to two days to prepare, so it\u2019s perfect for celebrations like Christmas, birthdays and other holidays. Pozole is often served with corn tortillas to soak up the liquid. If you like, you can make them from scratch by following our guide to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-corn-tortillas\/\">how to make corn tortillas<\/a>.\r\n<h3>How should you store leftover pozole?<\/h3>Cool the pozole completely. Then refrigerate, covered, for up to 5 days. You can freeze it for up to 3 months. Learn how to <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-soup\/\">freeze soup<\/a> like a pro.\r\n<h3>Can you make pozole ahead of time?<\/h3>Yes. Gently reheat it on the stovetop, stirring occasionally, or in the microwave. If you froze the pozole, thaw it overnight in the refrigerator. Wait to add toppings until right before serving.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/crukavena\/\">Christine Rukavena<\/a>, Taste Recipes Senior Book Editor<\/i>, and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/hwheaton\/\">Hazel Wheaton<\/a>, Taste Recipes Book Editor<\/i><\/div><\/div>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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