Pozole: Mexican Hominy Soup for Celebrations

Pozole: Mexican Hominy Soup for Celebrations

Pozole is a ritual Mexican soup of hominy (nixtamalised corn) with meat and a garnish of fresh vegetables. At Christmas and New Year in Mexico everyone eats it.

History of the dish

Pozole was prepared by the Aztecs for ritual purposes. After the Conquest the dish survived but the meat changed. There are three versions: blanco (white), rojo (red with chilli), verde (green with tomatillo).

Key ingredients

Hominy (tinned or dried soaked overnight), pork or chicken, stock. Garnish: finely shredded cabbage, radishes, dried oregano, lime, sour cream, tostada.

How to cook at home

Cook the meat separately until tender, then shred. Simmer hominy in the stock for 30–40 minutes — it should open up ('bloom'). Serve hot with the garnish on the side.