Is it spelled pozole or posole?
In Mexico, where the dish originates, the name is pozole
. It comes from the Aztec word pozilli
. Much like other traditional Mexican dishes
(such as mole
), specific recipes for pozole vary from region to region. You’ll find the spelling posole
used mostly outside of Mexico, and especially in the U.S. So, in Mexico, it's pozole; and in New Mexico, it's posole!
Do you have to use Mexican oregano to make pozole?
Mexican oregano is preferred for the most authentic flavor. Oregano from the Mediterranean, which is most common in the U.S., and Mexican oregano are actually completely different plants, so their flavors are quite different. Instead of the minty flavors of Mediterranean oregano, Mexican oregano tastes of citrus, pepper and licorice. It can be hard to find outside of online outlets and specialty spice shops, so if you’re looking for a substitute, marjoram with a bit of coriander is your best bet.
What other toppings can you put on pozole?
Add crunch to your pozole with shredded cabbage, chopped green onions or crushed tortilla chips. Dollop with sour cream for rich texture. Fresh cilantro is never a bad idea (unless you’re someone who thinks cilantro tastes like soap
When do you serve pozole?
Pozole is a special occasion meal. Although our recipe takes a little over an hour, traditional pozole can take up to two days to prepare, so it’s perfect for celebrations like Christmas, birthdays and other holidays. Pozole is often served with corn tortillas to soak up the liquid. If you like, you can make them from scratch by following our guide to how to make corn tortillas
How should you store leftover pozole?
Cool the pozole completely. Then refrigerate, covered, for up to 5 days. You can freeze it for up to 3 months. Learn how to freeze soup
like a pro.
Can you make pozole ahead of time?
Yes. Gently reheat it on the stovetop, stirring occasionally, or in the microwave. If you froze the pozole, thaw it overnight in the refrigerator. Wait to add toppings until right before serving.—Christine Rukavena, Taste of Home Senior Book Editor
, and Hazel Wheaton, Taste of Home Book Editor
1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.