Pozole: Mexico’s Iconic Comfort Food – History, Types, and Where to Try It
Discover the rich history of pozole, its regional variations and the best places in Mexico to enjoy this traditional dish.
Few dishes in Mexican cuisine carry as much tradition, history, and flavor as a steaming bowl of pozole.
This popular stew is a cultural symbol deeply rooted in Mexico’s history. Whether served at family gatherings, national celebrations, or Thursday night dinners in Guerrero, pozole represents comfort, heritage, and community in every bowl.
What This Blog Covers
The history and cultural significance of pozole.
The different types of pozole and what makes them unique.
The best places to try pozole in Mexico and how to make it at home.
If you're curious about what makes pozole so special, or you're planning your next trip to Mexico, this guide will give you everything you need to know to enjoy one of the country’s most cherished dishes.
The History of Pozole
Before the Spanish arrived in Mexico, pozole was a staple in Aztec society. The dish, made with hominy (nixtamalized corn) and protein, was reserved for important ceremonies and religious festivals.
The Aztecs considered corn sacred, and pozole was an offering to the gods.
It was traditionally cooked with wild game such as turkey or xoloitzcuintli (a native hairless dog breed).
When the Spanish colonizers arrived in the 16th century, they introduced pork, which soon replaced the traditional protein in pozole.
The slow-cooked pork version became the most popular and widespread variation.
Over time, regional adaptations developed, leading to the three main types of pozole we know today: rojo (red), verde (green), and blanco (white).
What was once an elite dish enjoyed by priests and rulers became a dish for everyone, blending indigenous techniques with Spanish flavors.
Pozole as a Festive Dish 🎉
Today, pozole is deeply linked to Mexican celebrations and national pride. It’s commonly served during:
🇲🇽 Mexican Independence Day (September 16) – A patriotic dish enjoyed alongside tostadas and tequila.
🎄 Christmas and Las Posadas – Families gather to share pozole during the holiday season.
🎉 Special Occasions & Sundays – In many regions, pozole is a go-to meal for large family gatherings and weekend comfort food.
What started as an Aztec ceremonial dish has now become a beloved Mexican comfort food, bridging centuries of tradition with every bowl.
The Three Main Types of Pozole
🌶️ Pozole Rojo (Red Pozole) – The Classic & Most Popular
🔴 Where it’s Found: Most commonly enjoyed in Guerrero and Jalisco, but available throughout Mexico.
🔴 What Makes It Red?
The signature deep red color comes from dried chilies like guajillo, ancho, or pasilla.
These chilies are blended into a rich broth, giving it a smoky, slightly sweet, and earthy heat.
🔴 Flavor Profile:
Bold and hearty, with a balance of spice and depth.
The dried chilies create a rich, comforting broth perfect for colder months or celebrations.
🔴 Why You Should Try It: If you love dishes like birria or adobo, pozole rojo is the perfect introduction to the dish.
⚪ Pozole Blanco (White Pozole) – The Purest Form
⚪ Where it’s Found: Especially popular in Guerrero and Mexico City.
⚪ What Makes It White?
Unlike the red and green versions, pozole blanco doesn’t use any chilies or added color.
The broth is simple, highlighting the natural flavors of the pork (or chicken) and hominy.
⚪ Flavor Profile:
Mild, clean, and deeply comforting.
The slow-cooked broth brings out the natural umami of the meat, allowing for customization with toppings like lime, oregano, and radish.
⚪ Why You Should Try It: If you prefer a more subtle and delicate flavor, pozole blanco is an excellent choice.
🟢 Pozole Verde (Green Pozole) – Bright & Zesty
🟢 Where it’s Found: Primarily in Guerrero.
🟢 What Makes It Green?
The broth gets its vibrant color from tomatillos, green chilies (serrano or poblano), and pumpkin seeds.
Cilantro and epazote are often added for extra herbal freshness.
🟢 Flavor Profile:
Zesty, tangy, and slightly nutty, thanks to the tomatillos and pumpkin seeds.
A lighter, fresher take on pozole, with a bit of heat from the green chilies.
🟢 Why You Should Try It: If you love salsa verde or tangy, herbaceous flavors, pozole verde will be your favorite version.
Which Pozole Should You Try?
Love bold, deep flavors? 🔥 Go for Pozole Rojo.
Prefer a more traditional, mild broth? 🥣 Try Pozole Blanco.
Want something fresh, zesty, and unique? 🌿 Pozole Verde is the way to go.
Whichever version you choose, pozole is more than just soup—it’s a celebration in a bowl!
Where to Try the Best Pozole in Mexico 🇲🇽
📍 Mexico City – The Heart of Accessibility
Mexico City offers some of the most accessible and diverse pozole options, from casual eateries to family-run spots.
🍽️ La Casa de Toño – The most famous chain for pozole, serving affordable and consistently delicious bowls of all three varieties. Expect long lines but fast service.
🍽️ Pozolería Los Tolucos – A lesser-known but beloved spot for locals, known for its rich and well-seasoned broths.
🍽️ El Pozole de Moctezuma – A traditional spot offering authentic pozole with all the classic toppings.
📍 Guerrero (Acapulco & Chilpancingo) – The Traditional Home of Pozole Verde
In Guerrero, pozole isn’t just a meal—it’s a tradition. Many locals follow the custom of eating it on Thursdays, a practice known as jueves pozolero (Pozole Thursday).
🔥 Pozolería Génesis (Chilpancingo) – A legendary local spot known for deeply flavored pozole verde, served with a side of chicharrón and mezcal.
🔥 Cira la Morena (Acapulco) – A must-visit for a truly authentic pozole verde experience in the coastal city.
🔥 Los Cazuelas (Chilpancingo) – A local favorite, where pozole is cooked in massive clay pots for hours.
📍 Jalisco (Guadalajara) – The Land of Rich Pozole Rojo
Jalisco is famous for its slow-cooked, deep-flavored pozole rojo, made with pork shoulder and guajillo chilies.
🍜 La Chata – One of Guadalajara’s most historic restaurants, serving thick and flavorful pozole rojo that’s been perfected over generations.
🍜 Karnes Garibaldi – Known for its fast service and traditional Jalisco-style pozole, often paired with tostadas and crema.
🍜 El Pilón de Doña Mari – A local gem, where pozole is cooked using family recipes passed down for decades.
📍 Puebla & Oaxaca – Unique Regional Twists
While Puebla and Oaxaca aren’t the first places you think of for pozole, these states add their own regional flavors to the dish.
🌶️ Puebla’s Twist: Pozole here is often made with mole-style spices, giving it a richer, deeper flavor. Try it at Antojitos Tomy or Fonda de Santa Clara.
🌶️ Oaxaca’s Influence: Some versions of pozole in Oaxaca incorporate native herbs and smoky pasilla chilies, adding a unique earthy taste. Look for traditional markets for a truly authentic experience.
How to Make Pozole at Home – A Simple Step-by-Step Guide 🍜🏡
🛒 Ingredients You’ll Need
✔️ Hominy (Maíz Pozolero): The star ingredient—pre-soaked or canned for convenience.
✔️ Meat: Pork shoulder (traditional), chicken, or even a mix of both.
✔️ Aromatics: Garlic, onion, and bay leaves for a flavorful broth.
✔️ Chilies: Guajillo and ancho for red pozole, tomatillos and green chilies for verde, or none for blanco.
✔️ Seasoning: Salt, oregano, cumin, and black pepper.
✔️ Garnishes: Shredded lettuce, radishes, lime, avocado, and tostadas.
🔥 Step 1: Prepare the Hominy
If using dried hominy:
1️⃣ Soak overnight, then drain.
2️⃣ Boil in a large pot with water and a pinch of salt for at least 2 hours until tender.
🍖 Step 2: Make the Broth
1️⃣ In a large pot, add pork shoulder or chicken, whole garlic cloves, onion, and bay leaves.
2️⃣ Fill with enough water to cover everything and bring to a boil.
3️⃣ Skim off any impurities that rise to the top.
4️⃣ Let simmer for 1.5 to 2 hours until the meat is tender and falling apart.
🌶️ Step 3: Prepare the Chili Sauce (For Red or Green Pozole)
For Pozole Rojo:
🔥 Toast guajillo and ancho chilies, then soak in hot water.
🔥 Blend with garlic, onion, and a little broth until smooth.
🔥 Strain and add to the pot.
For Pozole Verde:
🌿 Blend tomatillos, green chilies (poblano, serrano), onion, and cilantro.
🌿 Sauté in a pan before adding to the broth.
For Pozole Blanco:
🚫 Skip this step! No chilies are added—just a pure, clear broth.
🍲 Step 4: Combine and Simmer
1️⃣ Remove the meat from the broth, shred it, and return it to the pot.
2️⃣ Add hominy and the prepared chili sauce (if making red or green pozole).
3️⃣ Simmer for another 30 minutes to let the flavors develop.
🥬 Step 5: Garnish & Serve!
Now comes the best part—topping your pozole with fresh, crunchy, and zesty garnishes:
✔️ Shredded lettuce or cabbage – for texture.
✔️ Thinly sliced radishes – for a peppery crunch.
✔️ Diced avocado – for creaminess.
✔️ Lime wedges – to brighten the flavors.
✔️ Dried oregano & chili flakes – for extra spice.
✔️ Tostadas or tortilla chips – for dipping and scooping.
Serve piping hot with a cold beer or agua fresca on the side, and enjoy a taste of Mexico in your own home! 🇲🇽🔥
👨🍳 Final Tips for the Perfect Pozole
✔️ Let it rest – Pozole tastes even better the next day after the flavors meld.
✔️ Use quality hominy – If possible, get dried hominy for the most authentic texture.
✔️ Customize it – Adjust spice levels and toppings to your taste.
Making pozole at home isn’t just about cooking—it’s about connecting with tradition and bringing a piece of Mexican culture to your table. Give it a try and taste why this dish has stood the test of time! 🍜🔥
Conclusion: More Than Just a Bowl of Soup 🍜🇲🇽
Pozole is a symbol of Mexico’s rich culinary heritage. From its pre-Hispanic origins to its role in modern celebrations, every bowl tells a story of tradition, family, and flavor. Whether you prefer rojo, verde, or blanco, one thing remains the same—pozole is the ultimate comfort food that brings people together.
Whether you try pozole in a Mexico City eatery, at a local market in Guerrero, or make it from scratch at home, it’s more than just a meal—it’s an experience. The blend of flavors, history, and warmth makes every spoonful a taste of Mexico’s soul.