La Chata ★ 4.5
La Chata in Guadalajara is the Centro Historico fonda on Avenida Corona since 1942, Jalisco home cooking from pozole to mole on a daily-changing menu.
Signature: Pollo en mole, Carne en su jugo, Pozole rojo
History
Pozole is a pre-Hispanic stew of hominy and meat documented across central Mexico, with the Jalisco style (pozole jalisciense) running either blanco (clear) or rojo (red, with ancho and guajillo chiles). The dish is traditionally eaten on Mexican Independence Day (September 16), Christmas Eve (December 24) and during Day of the Dead. Tapatio fondas like La Chata on Avenida Corona have served the canonical version since 1942. The toppings (lettuce, radish, onion, oregano, lime, tostadas) are non-negotiable.
Common allergens: Wheat (tostada)
Make it at home
Ingredients
- 1 kg pork shoulder, cut in chunks (or 1.2 kg chicken on the bone)
- 1 kg canned white hominy, drained (or 400 g dried hominy soaked overnight)
- 1 large white onion, halved
- 6 garlic cloves
- 2 bay leaves
- 1 tbsp salt
- For pozole rojo: 4 guajillo chiles, 2 ancho chiles, 1 chile de arbol (optional)
- Shredded iceberg lettuce, sliced radish, sliced onion, dried oregano, lime wedges and corn tostadas for serving
Method
- In a large pot, simmer the pork (or chicken) with the onion, garlic, bay leaves, salt and 3 L water for 1.5 hours.
- Remove the meat, shred and reserve. Strain the broth and reserve.
- If making rojo: toast the chiles on a comal, soak in hot water 15 min, blend with garlic and a little soak liquid into a smooth puree.
- Strain the chile puree into the broth and simmer 20 minutes.
- Add the hominy and the shredded meat to the broth, simmer 30 minutes more.
- Ladle into deep bowls, top with shredded lettuce, radish, sliced onion, a sprinkle of oregano and lime juice.
- Serve with tostadas on the side and small dishes of dried oregano and ground chile for sprinkling.
Tip from the editors. Pozole blanco is the Jalisco classic; pozole rojo is the festival version. Both rely on the same broth foundation.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat pozole jalisciense
Pozole jalisciense in Guadalajara
Fonda Dona Gabina Escolastica ★ 4.2
Fonda Dona Gabina Escolastica in Guadalajara is the Francisco I. Madero technicolour Mexicaltzingo fonda, a Tapatio family favourite for pozole and Sunday.
Why locals love it: The Mexicaltzingo technicolour fonda Tapatio families book for Sunday lunch, with traditional Jalisco plates and a colorful courtyard.
Tip: Sunday lunch books out two weeks ahead; weekday lunch is walk-in only.
Casa Bariachi ★ 4.0
Casa Bariachi on Avenida Vallarta in Guadalajara is the mariachi-and-mexican-food institution, a tequila-soaked Tapatio room serving pozole, mole and tacos.
Signature: Pozole, Tamales, Mole
Fonda del Recuerdo ★ 4.0
Fonda del Recuerdo in Guadalajara is the Lopez Cotilla home-style brunch room, a Colonia Americana weekend favourite for huevos en mole and pozole brunch.
Order: Huevos en mole verde
More cities are in research. Want pozole jalisciense covered somewhere specific? Tell us where you want to eat.