Pozole is a hominy stew, until a cook in Sonora makes it with wheat. The dish’s ceremonial origin story centers on a 1500s account of a corn stew that never uses the word pozole. Across Mexico, the name covers red pork bowls in Jalisco and green ones in Guerrero, and its history comes with its own disagreements.

A bowl of pozole with chunks of pork, hominy, sliced avocado, and radish.
Mexican red pozole. Photo credit: YayImages.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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