What is the difference between pozole rojo, verde, and blanco?
Rojo uses dried red chiles for a deep, reddish broth. Verde is built with tomatillos and green chiles and tastes brighter and tangier. Blanco is the simplest, often a clear or lightly seasoned broth where toppings do a lot of the heavy lifting.
Do I have to use pork?
No. Chicken thighs work great and cook faster. You can also do a mixed pot with pork shoulder plus a couple bone-in chicken thighs for extra richness. If you want vegetarian, use vegetable broth and add hearty beans or sautéed mushrooms for depth.
Is hominy the same as corn?
Hominy is corn that has been treated (nixtamalized), which changes the texture and flavor. It is chewy, slightly nutty, and basically the whole point of pozole.
Can I use dried hominy instead of canned?
Yes, but it is a different project. Dried hominy needs a long soak and a longer simmer (often 2 to 3 hours) until it blooms and turns tender. This recipe is written for canned hominy so you can get to the good part faster.
Can I make pozole in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook pork with onion, garlic, and broth until tender, then stir in the blended chile sauce and hominy and heat through. For Instant Pot, pressure cook pork first, then add sauce and hominy and simmer on sauté for a few minutes.
How spicy is this?
Guajillo and ancho are more about flavor than heat. If you want it spicier, add a chile de árbol or two, or finish bowls with hot sauce.
Do I need to skim the fat?
Totally up to you. A little fat makes the broth taste richer. If you want it cleaner, skim the surface during simmering, or chill the broth and lift off the solidified fat before reheating.
