Are you ready to warm up your taste buds with a flavorful and comforting bowl of pozole? This beloved Mexican stew has been delighting palates for centuries, and it’s time to get creative with 20 mouthwatering recipes that will satisfy any craving. From classic red pozole with tender pork to vegetarian options packed with mushrooms and chickpeas, we’ve got you covered.
Whether you’re in the mood for a hearty slow cooker meal or a quick Instant Pot fix, our collection of pozole recipes has something for every occasion. With an array of spices, hominy, and choice meats, you’ll be spoiled for choice when it comes to deciding which delicious variation to try first.
Classic Red Pozole with Pork
This traditional Mexican stew is a hearty and flavorful celebration of warm spices, tender pork, and hominy goodness. Serve it with a dollop of sour cream, some crunchy tortilla chips, and a sprinkle of fresh cilantro for an unforgettable meal.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup hominy (dried or canned)
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Optional: jalapeños, chopped fresh cilantro, lime wedges, and sour cream for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown pork until browned on all sides, about 5 minutes.
3. Add onions and garlic; cook until softened, about 5 minutes.
4. Add hominy, chicken broth, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour or until pork is tender.
6. Serve hot, garnished with your choice of optional toppings.
Cooking Time: About 1 hour
Green Pozole with Chicken and Tomatillos
Pozole, a traditional Mexican stew, gets a boost of flavor from the addition of chicken and tangy tomatillos. This recipe is perfect for a comforting and nourishing meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups hominy (dried corn kernels)
– 2 medium tomatillos, husked and rinsed
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine hominy and enough water to cover. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add chicken, tomatillos, garlic, jalapeño, cumin, salt, and pepper to the pot. Simmer for an additional 20-25 minutes or until the chicken is cooked through.
3. Stir in chicken broth and continue to simmer for 10-15 minutes.
4. Taste and adjust seasoning as needed.
5. Ladle into bowls and garnish with fresh cilantro leaves.
Cooking Time: 1 hour 15 minutes
White Pozole with Hominy and Shredded Chicken
This creamy and comforting Mexican soup, known as pozole, is a staple dish in many Latin American households. This recipe combines the traditional hominy and shredded chicken with a touch of white beans for added flavor.
Ingredients:
– 1 cup dried white hominy
– 2 cups chicken broth
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 1 can (15 ounces) Great Northern white beans, drained and rinsed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. Rinse the hominy and soak it in water for at least 4 hours or overnight. Drain and rinse again.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cumin, chicken broth, and soaked hominy to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until hominy is tender.
4. Stir in cooked chicken, white beans, salt, and pepper. Simmer for an additional 10-15 minutes.
5. Serve hot with lime wedges on the side.
Cooking Time: 45-60 minutes
Spicy Chipotle Pozole with Beef
This spicy pozole recipe combines the rich flavors of chipotle peppers, tender beef, and hominy for a hearty and warming Mexican soup. A perfect blend of spices and smoky heat will leave you craving for more.
Ingredients:
– 1 lb beef brisket or chuck, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 4 cups beef broth
– 2 cups hominy (nixtamalized corn)
– 2 tbsp lime juice
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onion, garlic, chipotle peppers, cumin, and smoked paprika. Cook for an additional 2-3 minutes.
3. Pour in beef broth and bring to a boil. Reduce heat to low and simmer for 1 1/2 hours or until beef is tender.
4. Stir in hominy and lime juice. Simmer for an additional 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2 hours and 15 minutes
Vegetarian Pozole with Mushrooms and Chickpeas
This flavorful and comforting pozole recipe is a twist on the traditional Mexican soup, packed with sautéed mushrooms, tender chickpeas, and a medley of spices. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups hominy (or 1 cup cooked white corn kernels)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-6 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, vegetable broth, chickpeas, and hominy. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until the flavors have melded together and the soup has thickened slightly.
Cooking Time: 25-30 minutes
Seafood Pozole with Shrimp and Crab
This seafood pozole recipe combines the richness of shrimp and crab with the bold flavors of a traditional Mexican stew. Perfect for a cozy dinner or a lively gathering, this dish is sure to delight.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound jumbo lump crab meat
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot, combine chicken broth, diced tomatoes with green chilies, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
3. Add shrimp and crab meat; cook for an additional 5-7 minutes or until shrimp are pink and cooked through.
4. Stir in lime juice and cilantro (if using). Serve hot with desired toppings, such as shredded cabbage, radishes, avocado, or crumbled queso fresco.
Cooking Time: 20-25 minutes
Slow Cooker Pozole for Busy Weeknights
Pozole, a traditional Mexican stew, is a hearty and comforting meal perfect for busy weeknights. This slow cooker recipe makes it easy to prepare a delicious and nutritious dinner without much effort.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups pozole broth (homemade or store-bought)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled queso fresco (Mexican cheese), for serving
Instructions:
1. Place chicken, pozole broth, diced tomatoes with green chilies, cilantro, and lime juice in the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, topped with crumbled queso fresco if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pozole Verde with Pumpkin Seeds
This vibrant green Pozole Verde is a twist on the classic Mexican soup, adding the nutty flavor of pumpkin seeds for added depth. This recipe serves 4-6 people.
Ingredients:
– 1 pound hominy, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 can (14.5 oz) diced green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup shredded cooked chicken (optional)
– 1/4 cup pumpkin seeds
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. In a large pot, heat oil over medium-high. Add onion, garlic, and jalapeño; cook until onion is translucent.
2. Add hominy, green chilies, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until hominy is tender.
4. Stir in shredded chicken (if using) and pumpkin seeds. Simmer for an additional 10 minutes.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro.
Cooking Time: 45-60 minutes
Pozole Rojo with Ancho Chile
This rich and flavorful Pozole Rojo is a staple of Mexican cuisine, made even more complex and satisfying by the addition of ancho chile. The slightly sweet and smoky flavor of the ancho peppers adds depth to this comforting stew.
Ingredients:
– 1 pound pork shoulder or beef brisket, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cups chicken broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium ancho chiles, stemmed and seeded
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) hominy, drained and rinsed
– Chopped fresh cilantro, for garnish
– Lime wedges, for serving
Instructions:
1. Heat oil in a large pot over medium-high heat. Add pork or beef; cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add ancho chiles, cumin, paprika, salt, and pepper; cook for 1 minute.
4. Pour in broth and bring to a boil.
5. Reduce heat to low and simmer for 30 minutes or until meat is tender.
6. Stir in hominy and continue to simmer for 10 more minutes.
7. Serve hot, garnished with cilantro and a squeeze of lime juice.
Cooking Time: 40-50 minutes
Instant Pot Pozole for Quick Meals
This recipe is a modern twist on the traditional Mexican soup, Pozole, made easy and quick with the Instant Pot.
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 2 cups of pozole mix (homemade or store-bought)
– 4 cups of chicken broth
– 1 can of black beans, drained and rinsed
– 1/2 cup of diced onion
– 1/2 cup of diced bell pepper
– 1 jalapeño pepper, diced
– Salt and pepper to taste
– Optional: shredded chicken, chopped cilantro, lime wedges for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion, bell pepper, and jalapeño until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the pozole mix, chicken broth, black beans, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10-12 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Serve hot, garnished with your desired toppings.
Cooking Time: 20-22 minutes
Pozole Blanco with Avocado and Radish
This traditional Mexican Pozole Blanco is a comforting and flavorful soup, elevated by the creamy addition of avocado and the crunch of radish. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 2 cups dried white hominy, rinsed and drained
– 4 cups chicken broth
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 ripe avocados, diced
– 2 radishes, thinly sliced
– Chopped fresh cilantro, for garnish
– Lime wedges, for serving
Instructions:
1. In a large pot, combine hominy and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until hominy is tender.
2. Add onion, garlic, and cumin to the pot. Simmer for an additional 5 minutes.
3. Stir in salt to taste.
4. Ladle soup into bowls. Top with diced avocado, sliced radish, and a sprinkle of cilantro.
5. Serve with lime wedges on the side.
Cooking Time: 30-35 minutes
Pozole with Pork Belly and Crispy Chicharrones
This recipe is a twist on the traditional Mexican stew, Pozole, by adding rich pork belly and crispy chicharrones for added texture and flavor.
Ingredients:
– 1 lb pork belly, cut into small pieces
– 2 cups hominy, rinsed and drained
– 4 cups chicken broth
– 1 can diced tomatoes
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 6-8 chicharrones (fried pork rinds)
– Lime wedges, for serving
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine hominy, chicken broth, diced tomatoes, onion, garlic, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until the hominy is tender.
3. Add pork belly pieces to the pot and continue to simmer for an additional 20-25 minutes, or until the pork is tender.
4. Meanwhile, fry chicharrones according to package instructions.
5. To serve, ladle Pozole into bowls and top with crispy chicharrones, a squeeze of lime juice, and a sprinkle of cilantro.
Cooking Time: 50-60 minutes
Pozole Estilo Jalisco with Birria Influence
This hearty soup combines the rich flavors of traditional Pozole from Jalisco with the bold, spicy notes of Birria. The result is a comforting and satisfying meal perfect for any occasion.
Ingredients:
– 1 pound hominy (nixtamalized corn)
– 2 pounds pork shoulder or beef brisket, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups Pozole broth (or chicken or beef broth)
– 2 tablespoons lard or vegetable oil
– Optional toppings: shredded cabbage, radish slices, lime wedges, tortilla chips
Instructions:
1. Cook hominy according to package instructions.
2. In a large pot, brown the pork or beef in lard or oil. Add onions, garlic, and jalapeño; cook until softened.
3. Add cumin, paprika, salt, and pepper; stir well.
4. Pour in Pozole broth and bring to a simmer.
5. Add cooked hominy and meat mixture; let cook for 30 minutes.
6. Serve hot, garnished with desired toppings.
Cooking Time: Approximately 1 hour 15 minutes
Pozole with Smoked Turkey and Pasilla Peppers
This vibrant and flavorful pozole recipe combines the rich flavors of smoked turkey, tender hominy, and sweet pasilla peppers, all wrapped up in a spicy and satisfying broth.
Ingredients:
– 1 pound smoked turkey breast or thighs, diced
– 2 cups hominy (white or yellow corn)
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 pasilla peppers, roasted and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Lime wedges, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the smoked turkey, hominy, chicken broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors meld together.
4. Stir in the roasted pasilla peppers.
5. Serve hot, with lime wedges on the side if desired.
Cooking Time: 30-40 minutes
Pozole de Frijol with Black Beans
This recipe is a twist on the traditional Pozole, substituting black beans for hominy. The result is a rich and satisfying stew perfect for cold winter nights or any time you need a comforting meal.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups water
– 2 tablespoons lime juice
– Chopped cilantro, for garnish (optional)
– Shredded chicken or pork, for added protein (optional)
Instructions:
1. In a large pot, combine black beans, vegetable broth, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add water and lime juice; continue to simmer for an additional 10-15 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired. You can also add shredded chicken or pork for added protein.
Cooking Time: Approximately 45-50 minutes.
Pozole with Chorizo and Queso Fresco
This traditional Mexican stew, pozole, is given a boost of flavor with the addition of spicy chorizo sausage and crumbly queso fresco cheese. This hearty soup is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound dried hominy, rinsed and drained
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 pound chorizo sausage, sliced
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 ounces queso fresco cheese, crumbled
– Chopped fresh cilantro, for garnish
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add chorizo and cook, breaking up with a spoon, until browned, about 5 minutes.
4. Add hominy, broth, water, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
5. Stir in queso fresco. Simmer for an additional 15 minutes.
6. Serve hot, garnished with cilantro.
Cooking Time: 1 hour 15 minutes
Pozole with Huitlacoche for a Unique Twist
Discover a bold twist on traditional Pozole with the addition of earthy, slightly sweet Huitlacoche (Corn Fungus). This unique soup will delight your taste buds and leave you craving more.
Ingredients:
– 1 cup Pozole hominy
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup Huitlacoche, sliced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: shredded chicken or pork, chopped fresh cilantro
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Pozole hominy, vegetable broth, Huitlacoche, cumin, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot with optional toppings.
Cooking Time: 25-30 minutes
Pozole with Squash Blossoms and Epazote
This traditional Pozole recipe is elevated by the addition of sweet squash blossoms and pungent epazote, creating a flavorful and nutritious meal. Perfect for a cold winter’s day or a special occasion.
Ingredients:
– 1 pound hominy, rinsed and drained
– 2 pounds pork shoulder or boneless chicken breast, cut into bite-sized pieces
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 2 cups water
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 squash blossoms, cleaned and torn into pieces
– 2 tablespoons epazote leaves, chopped (optional)
– Lime wedges, for serving
– Shredded cabbage, radish, and tortilla chips, for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add hominy, broth, water, pork or chicken, and squash blossoms. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until meat is tender.
4. Stir in epazote (if using). Taste and adjust seasoning as needed.
5. Serve hot, garnished with lime wedges, shredded cabbage, radish, and tortilla chips.
Cooking Time: 1 hour 15 minutes
Pozole with Pickled Red Onions and Lime Crema
This classic Mexican dish is a staple at family gatherings and celebrations. This recipe adds a tangy twist with pickled red onions and a creamy lime sauce.
Ingredients:
– 1 pound pork shoulder, cut into bite-sized pieces
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 cups hominy (dried corn kernels that have been soaked in limewater)
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup pickled red onions (see below for recipe)
– Lime crema (see below for recipe)
Instructions:
1. In a large pot, brown the pork in a little oil over medium-high heat.
2. Add the onion, garlic, cumin, and smoked paprika. Cook until the vegetables are softened.
3. Add the hominy, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the meat is tender.
4. Taste and adjust seasoning as needed. Serve hot with pickled red onions and lime crema on top.
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– Salt, to taste
Combine the onion slices, vinegar, sugar, and salt in a bowl. Let it sit for at least 30 minutes before serving.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons lime juice
– 1 tablespoon honey
Mix all ingredients together until smooth. Refrigerate until ready to serve.
Pozole with Crispy Tortilla Strips and Cotija Cheese
This hearty and flavorful Mexican stew is a staple at many gatherings, and our recipe elevates it with the added crunch of crispy tortilla strips and the tanginess of Cotija cheese.
Ingredients:
– 1 pound pork shoulder, cut into bite-sized pieces
– 2 cups chicken broth
– 1 cup hominy (dried corn kernels)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas, cut into thin strips
– Vegetable oil for frying
– Cotija cheese, crumbled (about 1/4 cup)
– Chopped fresh cilantro, for garnish
Instructions:
1. In a large pot, combine pork, chicken broth, hominy, onion, garlic, and red bell pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange tortilla strips in a single layer and drizzle with vegetable oil. Bake for 10-12 minutes, or until crispy.
3. Stir Cotija cheese into the stew during the last 5 minutes of cooking.
4. Ladle stew into bowls and top with crispy tortilla strips, chopped cilantro, and additional Cotija cheese if desired.
Cooking Time: 45 minutes
Summary
Get ready to spice up your meals with these 20 flavorful pozole recipes for every occasion! From classic red posole with pork to seafood posole with shrimp and crab, there’s something for everyone. Vegetarian options abound, including mushroom and chickpea posole, while adventurous eaters can try unique twists like huitlacoche or squash blossom posole. Whether you’re in the mood for a hearty slow cooker meal or a quick instant pot fix, these recipes will satisfy your cravings. Explore the world of posole with this diverse collection of 20 mouthwatering recipes.
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