- Cacahuazintle hominy corn
- Pork (or chicken), simmered long
- Guajillo chiles for the rojo version
- Lettuce, radish, onion, oregano, lime, tostadas
Pozole
Pozole rojo, the hominy stew of Guerrero. Photo via Wikimedia Commons.
Pozole is the hominy stew of Guerrero: pork or chicken simmered for hours with cacahuazintle corn until the broth turns rich, served with shredded lettuce, radish, onion, oregano and lime. Pozole rojo gets its color from guajillo chiles.
Traditionally it is Thursday food: pozolerias across the country fill on Thursday nights. Diners dress their own bowl at the table from the garnishes provided.
Key ingredients
Where to try it
- Pozolerias in Mexico City and Guadalajara on Thursday nights
- Chilpancingo and Acapulco, the dish's home state
- Tixtla, Guerrero, which holds a pozole festival each November