15 Minute Posole Recipe Just 5 Ingredients (2024)

FAQs

What is 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.

Soaked prepared hominy, cooked at a gentle simmer, should take about 2 hours; it's done when the grains are chewy and tender but not chalky. Use a lid to control the intensity of the boil, and add more hot water as needed while the hominy cooks.

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.

Canned hominy is fully cooked, so it is safe to eat without further cooking. Use hominy like you would use canned beans in a soup, stew, or casserole. Unlike many beans, hominy won't absorb the flavor of whatever you're cooking with and will keep its own delicious flavor.

The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.

You can find ready-to-eat hominy in cans, but we prefer the texture and flavor we get when we cook dried hominy ourselves. To prepare dried hominy, cook it exactly as you would dried beans.

Hominy is generally quite good for you. It contains roughly just 119 calories and 1.5 grams of fat per cup, but also about 24 grams of carbohydrate, which is fairly high. It's also a good source of fibre and iron. Maize is high in niacin (vitamin B3) that the body usually isn't able to exploit.

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

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.

Do you drain canned hominy? ›

Drain the hominy, discarding the water, and add the hominy to a large stockpot. Add about 5 cups of water or broth and a generous amount of salt to the pot. Bring the mixture to a simmer over medium heat; reduce the heat to low and cover the stockpot with a lid.

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.

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). Start with a few generous shakes of bouillon and when the pozole is almost finished taste it and see if it needs more.

Taste and adjust liquid and seasonings. Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day.

Pozole and posole are the same dish spelled differently. “In Spanish we write it with a z and in English they write it with an s,” Carrillo Arronte explains.

Pozole is a classic Mexican corn stew that comes in three main varieties: pozole verde (green pozole), pozole rojo (red pozole), and pozole blanco (white pozole).

Its name derives from the Náhuatl word “ pozolli ,” which means foam and refers to the foam produced when the corn is boiled. Pozole dates back to pre-colonial times. It was served during a celebration for the god Xipe Tótec , a god who was flayed and protected agriculture, fertility, and love.

First off, is it “pozole” or “posole”? Both are pronounced the same and both spellings are acceptable, the “z” being the preferred spelling in Mexico while the “s” is used more commonly in border towns and in some areas here in the States.