Nana's Mexican Pozole Rojo (Red) Recipe - The Foodie Affair (2024)

FAQs

What's the difference between pozole and posole? ›

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

The big difference between these two soups is the meat that they use. While pork and chicken are commonly used to make pozole, menudo uses tripe, which is the stomach lining of the cow with a chewy texture very similar to that of sautéed calamari.

Pozole Makes a Crowd-Pleasing Meal

This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

Posole (Mexican soup with pork and hominy) "This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork."

It's a balanced dish made with nutritious ingredients that could help you lose weight, manage your blood sugar, and improve your gut health — all while being naturally gluten-free. However, it can also be high in sodium, fat, and calories. Thus, using low sodium broths and lean cuts of meat is advised.

Posole is hominy, pure and simple. The corn has been treated by soaking it in cal and then rinsed. In the southwest, there is a dried flint corn that has been treated like this and in English, we call it Prepared Hominy and in Mexico it's known as nixtamal.

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

Posole can be made a bit leaner than menudo thanks to the option of making it with chicken, but both dishes are full of vegetables and different groups of nutrients, so honestly, both soups are pretty healthy overall.

The indigenous ancestors used human flesh in the stew. Aztec priests would make human sacrifices to their gods, offering up the heart and using the rest of the flesh for a ceremonial pozole. After the Spanish conquest, Spanish rulers outlawed cannibalism, and so pork was used in replacement of human flesh in pozole.

Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day.

Why do Mexicans eat pozole? ›

Both soups are also deeply emblematic of their cultures. The roots of pozole pre-date Spanish colonization, and the dish is said to have had ritual significance for the indigenous people of Mexico. Its principal ingredient, corn, was a sacred crop to the Aztecs and Mayans.

Hominy is generally quite good for you. It contains roughly just 119 calories and 1.5 grams of fat per cup, but also about 24 grams of carbohydrate, which is fairly high. It's also a good source of fibre and iron. Maize is high in niacin (vitamin B3) that the body usually isn't able to exploit.

Bisque is a specific kind of soup. So all bisques are soup, but not all soups are bisques. The most similar type of soup to bisque is chowder. Unlike bisque, which should be smooth and creamy, chowder has hearty chunks of meat or vegetables. Chowder is almost always thickened with a roux instead of blended ingredients.

Most of the most popular varieties are fresh cheeses, such as queso fresco, panela, and asadero.

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

Menudo, also known as Mondongo, pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo.