pozole

Another typical Oaxacan dish, pozole, is similarly served with accompaniments on the side, in this case including small dishes of chopped dried oregano and chili powder.

A wedding and christening in rural Oaxaca: The mandate of tradition 2009

Another typical Oaxacan dish, pozole, is similarly served with accompaniments on the side, in this case including small dishes of chopped dried oregano and chili powder.

A wedding and christening in rural Oaxaca: The mandate of tradition 2009

When the pork in the pozole is tender, add the chicken meat and broth.

Jalisco Style Red Pozole: Pozole Rojo Jalisciense 2006

When the pork in the pozole is tender, add the chicken meat and broth.

Jalisco Style Red Pozole: Pozole Rojo Jalisciense 2006

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style.

Jalisco Style Red Pozole: Pozole Rojo Jalisciense 2006

Although more commonly made with pork, pozole is also good with chicken.

Red, White Or Green: Warm Up The Winter With Pozole 2006

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style.

Jalisco Style Red Pozole: Pozole Rojo Jalisciense 2006

On the other side of the country, on the Veracruz coast, pozole is frequently made with the local seafood and fish.

Red, White Or Green: Warm Up The Winter With Pozole 2006

The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on.

Pork and Hominy Soup: Pozole 2006

All of this probably explains why pozole is such a popular fiesta food, especially in western Mexico, where each state has several different local variations of the dish - red or white in Jalisco, green in Colima and Guerrero, white in Nayarit.

Red, White Or Green: Warm Up The Winter With Pozole 2006