Pozole: Mexico's Festive Soup That You Can Make at Home

If you ask a Mexican which dish they most associate with parties, family and celebration, the answer will almost always be: pozole. This hearty soup of cacahuazintle corn, pork and chilli is the heart of the patriotic festivities of 15 September, but it is also eaten at weddings, birthdays, Christmas and, frankly, any Thursday that comes along. Pozole is joy in the form of broth.

For Mexicans in Spain, pozole is one of those dishes that instantly connect you with home. That aroma of guajillo chilli, that first sip of hot broth with crunchy lettuce and a splash of lime... it is pure edible nostalgia. And the good news: it can be made in Spain with results very close to the original.

History of pozole: from Aztec ritual to national festivity

Pozole has more than 500 years of documented history, and probably much more. The word comes from the Nahuatl "pozolli", which means "foamy" - a reference to the foam that cacahuazintle corn produces when it boils.

In pre-Hispanic times, pozole was a ceremonial dish served at Aztec religious rituals. Spanish chroniclers documented that it was prepared with corn and the human flesh of sacrificed prisoners - a detail that Mexican cookbooks usually discreetly omit. After the conquest, the human flesh was replaced with pork (which, according to the chroniclers, had a similar flavour), and pozole was democratised until it became the quintessential festive dish of Mexico.

Today there are three main versions of pozole, each from a different region:

• Red pozole: From Jalisco and Guerrero. With guajillo and ancho chillies. The most popular nationally.
• Green pozole: From Guerrero. With pumpkin seeds, poblano chilli and herbs. More herbal and fresh.
• White pozole: From several states. Without chilli in the broth. The mildest, accompanied with salsas on the side.

The star ingredient: cacahuazintle corn

Pozole is not made with just any corn. Cacahuazintle corn is used (also spelt cacahuacintle), a variety of large, round kernel that "blooms" when cooked - the kernels open up like flowers, creating that fluffy, soft texture that is the hallmark of pozole.

In Spain: Precooked cacahuazintle corn is found in a tin or bag in Latin shops. The most common brands are La Costeña and San Marcos. An 800g jar costs 3-4€ and is enough for a big pot. If you cannot find it, dried pozole corn (precooked and dehydrated) also works - soak overnight and cook for 2 hours.

Emergency alternative: The tinned hominy-type corn sold in large supermarkets (international section) is basically the same. As a last resort, cooked chickpeas give a remotely similar texture, but the flavour is completely different.

Recipe: Red pork pozole

This recipe feeds 8-10 people. Pozole is always made in quantity - it is a party dish, a dish for sharing. The leftovers improve the next day.

Ingredients:

• 1 kg of pork shoulder or collar, cut into large pieces
• 2 large tins (800g each) of pozole/cacahuazintle corn
• 6-8 dried guajillo chillies (Latin shop)
• 3-4 dried ancho chillies
• 4 cloves of garlic
• 1 white onion cut into quarters
• 1 teaspoon of Mexican oregano (or ordinary oregano)
• Salt to taste
• 3 litres of water

To accompany (the toppings table):

• Finely sliced iceberg lettuce
• Thinly sliced radishes
• Chopped onion
• Crumbled dried oregano
• Corn tostadas (or nachos)
• Limes cut into quarters
• Piquín chilli powder or hot sauce
• Diced avocado (optional but recommended)
• Soured cream

Preparation:

Step 1: Cook the meat (1 hour). Put the meat in a large pot with cold water, onion, 2 cloves of garlic and salt. Bring to the boil. Skim off the foam that rises to the surface (it is impurity that clouds the broth). Lower the heat and cook covered for 1 hour until the meat is tender. Reserve the meat and strain the broth.

Step 2: Make the chilli salsa (while the meat cooks). Remove the seeds and veins from the guajillo and ancho chillies. Toast them in a dry pan for 30 seconds per side. Soak in hot water for 20 minutes. Blend with 2 cloves of garlic and a little of the soaking water until you obtain a smooth salsa. Strain to remove the skins.

Step 3: Assemble the pozole (30 minutes). Fry the chilli salsa in the pot with a little oil for 5 minutes. Add the strained broth. Add the drained and rinsed pozole corn. Shred the meat into medium pieces and add to the broth. Cook for 20-30 minutes over medium heat. Adjust the salt and add the oregano.

Step 4: Serve with the toppings table. Pozole is served in large bowls with all the accompaniments on the table so each person serves themselves to taste. This is a fundamental part of the experience - every bowl of pozole is different depending on the toppings each person chooses.

Green pozole: the herbal version

For green pozole, replace the dried chillies with this green salsa: blend 500g of tomatillos, 2 grilled poblano chillies or green peppers, a bunch of coriander, toasted pumpkin seeds (100g), lettuce (4-5 leaves), garlic and onion. The result is a thick, aromatic green salsa that gives the pozole a completely different character: fresher, more herbal, perfect for spring.

White pozole: the pure base

White pozole is simply the pork broth with the corn, without chilli salsa. It is served with red and green salsas on the side so everyone can spice it up to their taste. It is the simplest version and the favourite of those who want to control the heat level.

Tricks for a spectacular pozole

• The broth is everything: A good pozole starts with a good broth. Do not skimp on the meat or the cooking time. The hours make the difference.
• Head and trotters: In Mexico, traditional pozole-makers add pig's head and trotters to the broth. The natural gelatine of these cuts gives the broth an incomparable silky texture. In Spanish butcher's shops you can ask for these cuts without any problem.
• Do not skip the toppings: The crunchy lettuce, the fresh radish, the tangy lime and the aromatic oregano are not decoration - they are an essential part of the dish. Every spoonful should have hot broth + cold toppings + a touch of lime.
• Rest and reheat: The next day's pozole is always better. The flavours integrate and the corn absorbs more broth. Make extra on purpose.

Pozole in the patriotic festivities

Every 15 September, the night of the Grito de Independencia, millions of Mexicans have pozole for dinner. It is as inseparable from the celebration as the fireworks at New Year. In Spain, many Mexican families organise pozole dinners to celebrate the patriotic festivities - if you have Mexican friends, they have surely invited you to one (and if not, this is your sign to organise your own).

For more recipes for Mexican soups and broths, visit our recipes section. And if you prefer to try it before making it, check our recommended Mexican restaurants - many offer it as a weekend dish.