Pozole Rojo (Red Pozole)

Growing up, there were always a few things you could always count on when you went to a “Mexican” birthday party: a ton of beer, a brincolín, Pozole or Bírria,  and a few chingadazos if you didn’t greet every.single.person at the party. TRUST.

Depending on where that family you were visiting was from; you could be having White Pozole, Red Pozole, or Green Pozole! Like most Mexican dishes, everything is specific to the region you’re in, or from.

Pozole is a hominy soup with an onion/garlic-based broth with pork being the protein of choice (sometimes chicken).  My parents are from the tiny coastal state of Colima; which is along the Pacific bordered by the State of Jalisco.  There, Pozole is traditionally fried and served seco without any broth.

Fun Fact: Pozole comes from the Nahuatl word Pozolli (Po’sol) and the dish dates back to Pre-Columbian Mexico.

This recipe is perfect for those cold days coming up where you just want to cuddle up in bed with your dogs and binge watch Housewives, which is basically an everyday thing for me.

I’ve updated this recipe, you can find it here!