As September approaches, my heart fills with a special kind of pride for my home country. The 16th of September is a day of great celebration in Mexico as we commemorate our Independence Day! It’s a time for family, fiestas, and, most importantly, sharing incredible food that tells the story of our heritage.

One of the most iconic dishes you’ll find on nearly every table for this celebration is Pozole. It’s not just a soup; it’s a ceremonial dish with a history as rich as its flavour, tracing its origins back to ancient Mesoamerican cultures. The name “Pozole” comes from the Nahuatl word pozolli, which means “hominy.” At its core, it’s a hearty and deeply satisfying stew made from hominy corn kernels, which open up like flowers when cooked, creating a unique, tender texture.

What I love about Pozole is its versatility. While the hominy is a constant, the rest of the dish changes to reflect regional tastes and family traditions. The main types are defined by their colour:

• Red Pozole (Pozole Rojo): This is perhaps the most popular version, especially for celebrations. It gets its vibrant colour and deep, smoky flavour from a purée of dried red chiles like Guajillo and Ancho. The most common meat for this style is pork, creating a rich and savory stew.
• White Pozole (Pozole Blanco): This simpler, elegant version is made without chiles. It focuses on the pure flavour of the hominy and meat, which can be pork or chicken. Its beauty lies in the toppings, which are added at the table, allowing each person to customize their bowl.
• Green Pozole (Pozole Verde): My personal favourite, this version is vibrant and tangy. The green colour comes from a blend of fresh ingredients like tomatillos, cilantro, jalapeños, and pumpkin seeds. It’s often made with chicken, offering a lighter, brighter alternative.

No matter the colour or meat, Pozole is always served with an array of fresh toppings, including shredded cabbage or lettuce, thinly sliced radishes, diced onion, a squeeze of lime, and a sprinkle of dried oregano. You can even find modern takes made with a plant-based twist, using mushrooms or soy.

Ready to start your own Independence Day tradition? Making Pozole from scratch is a rewarding experience, and it’s the perfect way to share the spirit of Mexico with your friends and family.

Red Pozole Recipe (Pozole Rojo)

This recipe will walk you through making a classic, deeply flavorful red Pozole, perfect for celebrating.

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 2-3 hours

Ingredients:

• 1 kg (2.2 lbs) pork shoulder or pork shank, cut into large chunks
• 1 onion, halved
• 4 cloves garlic, peeled
• 2 Bay leaves
• Salt to taste
• 1 large can (850g) of hominy, rinsed and drained (available on MexicanThings.ie)
• 3 Guajillo chiles (dried, stems and seeds removed) (available on MexicanThings.ie)
• 2 Ancho chiles (dried, stems and seeds removed) (available on MexicanThings.ie)
• 1 teaspoon dried Mexican oregano, crushed (available on MexicanThings.ie)
• ¼ teaspoon black peppercorns

Toppings (essential for serving!):

• Shredded lettuce or cabbage
• Diced white onion
• Sliced radishes
• Fresh cilantro, chopped
• Lime wedges
• Dried Mexican oregano
• Tostadas or corn chips

Instructions:

1. Cook the Pork: Place the pork, half of the onion, 2 cloves of garlic, bay leaves, and a generous pinch of salt into a large pot. Add enough water to cover the pork by about 2 inches. Bring to a boil, then reduce the heat to a simmer, skimming any foam from the top. Cover and simmer for 1.5 to 2 hours, or until the pork is very tender.
2. Prepare the Chile Sauce: While the pork is cooking, toast the Guajillo and Ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 15-20 minutes.
3. Blend the Sauce: In a blender, combine the rehydrated chiles, the remaining half of the onion, and the remaining 2 cloves of garlic. Add about 1 cup of the pork cooking liquid and blend until completely smooth. Strain the purée through a sieve to remove any remaining skins.
4. Combine & Simmer: Remove the pork from the pot and set it aside to cool. Strain the pork cooking liquid and return it to the pot. Shred the pork and return it to the pot along with the rinsed hominy. Pour in the strained chile sauce, oregano, and black peppercorns. Bring the mixture to a low simmer.
5. Serve & Garnish: Let the Pozole simmer for another 30 minutes to allow the flavours to meld. Serve the Pozole hot in large bowls and let each person top their own with the fresh toppings.

Making Pozole is a great way to experience the flavours of a true Mexican celebration. I hope this recipe helps you share a special meal with your loved ones this September 16th!

Remember, you can find authentic hominy and dried chiles to make this recipe perfect on our website.

¡Feliz Día de la Independencia!

Warmly,
Fabiola
MexicanThings.ie