Pozole jalisciense is the Jalisco hominy stew with chicken or pork in a clear broth (pozole blanco) or red chile broth (pozole rojo), topped with shredded lettuce, radish, onion, oregano and lime.

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.

Where to eat Pozole jalisciense in Guadalajara

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Make it at home

Serves 63 hrEasy

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

  1. In a large pot, simmer the pork (or chicken) with the onion, garlic, bay leaves, salt and 3 L water for 1.5 hours.
  2. Remove the meat, shred and reserve. Strain the broth and reserve.
  3. 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.
  4. Strain the chile puree into the broth and simmer 20 minutes.
  5. Add the hominy and the shredded meat to the broth, simmer 30 minutes more.
  6. Ladle into deep bowls, top with shredded lettuce, radish, sliced onion, a sprinkle of oregano and lime juice.
  7. Serve with tostadas on the side and small dishes of dried oregano and ground chile for sprinkling.

Editor tip. Pozole blanco is the Jalisco classic; pozole rojo is the festival version. Both rely on the same broth foundation.

Common allergens: Wheat (tostada).