Pozole is an ancient Mexican stew dating back to pre‑Hispanic times, originally made with hominy and meat as a ceremonial dish. The red version, using guajillo and ancho chilies, became popular in central Mexico and is traditionally served during holidays like Christmas and New Year's celebrations.

Mexico has three main styles: Pozole Rojo (red, flavored with guajillo and ancho chilies), Pozole Verde (green, using tomatillos and cilantro), and Pozole Blanco (white, a simple broth). Each region adds its own toppings and spice blends.

It is ladled into deep bowls and topped with shredded cabbage, sliced radish, diced onion, fresh cilantro, avocado, and a generous squeeze of lime. Some regions also serve it with tostadas or crunchy tortilla strips on the side.

Pozole is a holiday favorite, especially for Christmas, New Year's Eve, and Mexican Independence Day. Families gather around large pots, making it a communal, celebratory meal.

Key ingredients are pork shoulder, white hominy, dried guajillo and ancho chilies, Mexican oregano, and fresh lime. You can substitute pork butt for shoulder, canned hominy for fresh, and Mediterranean oregano if Mexican oregano is unavailable.

Pozole pairs nicely with Mexican rice, refried beans, fresh guacamole, and warm corn tortillas. A light margarita or agua fresca makes a refreshing beverage complement.

Common errors include over‑cooking the pork so it becomes dry, not removing seeds and membranes from chilies (which can add unwanted bitterness), and forgetting to skim foam, which leads to a cloudy broth.

Mexican oregano has a brighter, citrusy and slightly floral flavor that complements the smoky chilies, whereas Mediterranean oregano is milder and can be used only as a backup.

Yes. Cool the soup completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if the broth has thickened.

The YouTube channel Downshiftology, hosted by Lisa, focuses on wholesome, whole‑food recipes, meal‑prep guides, and nutrition‑focused cooking with an emphasis on clean ingredients and approachable techniques.

Downshiftology emphasizes health‑conscious tweaks—like omitting cumin and vinegar in this pozole—while preserving authentic flavors, whereas many other Mexican channels may prioritize traditional spice blends without those health‑focused adjustments.