15 Minute Posole Recipe Just 5 Ingredients (2024)

FAQs

What makes pozole so good? ›

Pozole is the height of Mexican comfort food. A deep bowl full of steaming broth, scented with cumin, oregano, and chiles, packed with flavorful bites of heirloom corn and tender meat, this hearty soup is flavorful, satiating, and absolutely delicious.

If you are using canned hominy, make sure to drain it before adding it to the stew. To cook dried hominy, place 1 cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it. Reduce heat to maintain a steady simmer, and cook until just tender, about 2 hours.

It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.

To make hominy, field corn (maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (potassium hydroxide) (which can be produced from water and wood ash) or of slaked lime (calcium hydroxide from limestone).

You can substitute hominy with chickpeas, sweet corn, barley, brown rice & wild rice, polenta and regular grits, buckwheat grits, samp (South African corn), or adzuki beans. Choose the alternative that best suits your recipe and personal taste preferences.

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish. To get the most out of hominy, consider using it as a hearty addition to soups and stews, where it can absorb the flavors of the broth and other ingredients.

Pozole can be high in sodium, fat, and calories depending on your choice of ingredients.

The hominy will provide a wonderful texture to your soup. It is almost like putting pasta in your soup, but it won't disintegrate if you overcook it. It's just really good.

If you don't add enough bouillon, the pozole will taste watery. If you add too much bouillon it will be really salty (but you can fix that by adding more water).

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.

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500's, cannibalism was banned and the meat in this dish was replaced with pork.

Pozole can be high in cholesterol, depending on which protein is used. If you are watching your cholesterol, you may wish to choose a pozole made with chicken instead of pork. Some pozole can be high in sodium. This is more true for store bought or canned pozole than homemade.

There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco.

What is this? I've since learned that hummus comes from the interchangeable garbanzo bean/chickpea. And that hominy comes from soaked corn kernels. (Through that process, they also make cornmeal, masa, grits, etc.)

Instead, you can replace hominy with diced zucchini or cauliflower, which not only provide a similar texture but also have a lower carb content. These keto-friendly alternatives are a great way to maintain the heartiness and substance of the dish while adhering to a low-carb diet.

Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with.

Hominy is made from maize, which is also called field corn and can be white or yellow. This type of corn is used in making cornmeal, corn flakes, and other grain products. It's different from sweet corn, which can be eaten on the cob. Hominy is the essential ingredient in grits and corn tortillas.