How to make red, green, and white pozole

September is the perfect month to prepare the most representative dishes of Mexico, and without a doubt, pozole is the star of the celebrations on September 15th and 16th. This Mexican stew is made with cacahuacintle corn, meat, and different sauces. It's an icon of Mexican gastronomy!At kiwilimón, we teach you how to make red, green, and white pozole step by step, so you can surprise your family with the authentic taste of this classic that cannot be missed during the Patriotic Holidays. Let's cook!You can also read: 5 reasons why pozole is healthy according to IMSSRed Pozole RecipeThe red pozole is one of the most popular in Mexico, made with pork and a delicious dry chili sauce.Ingredients for red pozole:Water1 kilo of pozole corn1 ½ onions1 head of garlic½ kg pork backbone½ kg pork leg3 bay leavesSalt5 guajillo chilis (hydrated)5 ancho chilis (hydrated)4 allspice berries3 cloves2 garlic cloves1 tbsp. oregano2 tbsp. vegetable oilPreparation of red pozole:Place the corn, meat, one onion, the head of garlic, and salt in a pressure cooker with water. Cook for 15 minutes on high heat and 35 minutes on low heat.Blend the chilis, spices, garlic, onion, oregano, salt, and a bit of water.Strain and fry the sauce in oil for 20 minutes.Pour into the pot with the meat and cook for 30 more minutes.Remove the bones, shred the meat, and add to the broth.Serve with lettuce, onion, radish, and lime.See more: How to cook corn for pozole?Green Pozole RecipeThe green pozole originates from Guerrero and stands out for its unique flavor thanks to the blend of herbs, pumpkin seeds, and chilis.Ingredients for green pozole:1 kilo of pozole corn (pre-cooked)2 pork bones6 liters of water1 tsp. thyme1 head of garlic2 bay leaves1 kilo pork leg, backbone, and solid meat2 cups of chard½ cup of epazote1 cup of cilantro½ cup of toasted pumpkin seeds2 cups of green tomato2 poblano chilis1 serrano chili¼ onion2 garlic cloves1 tbsp. marjoram1 tsp. cuminSalt2 tbsp. lardPreparation of green pozole:Cook the corn with pork bones, garlic, thyme, and bay leaves for 2 hours.For the green sauce: blend chard, epazote, cilantro, pumpkin seeds, green tomato, poblanos, serrano, onion, garlic, and spices.Fry the sauce with lard for 5 minutes.Remove the bones from the broth, add the meat, and pour in the green sauce. Cook for 1 hour.Serve with lettuce, radish, onion, avocado, pork rind, and lime.White Pozole RecipeThe white pozole is the lightest version, without spiciness, ideal for children and people who prefer mild flavors.Ingredients for white pozole:Water500 g of pozole corn½ head of garlic½ onion250 g of pork head250 g of pork backbone250 g of pork pulpBay leafThymeSaltPreparation of white pozole:Cook the corn with garlic, onion, bay leaf, and thyme for 50 minutes.Add the pork meat and salt, cook for 1 more hour on low heat.Remove the meat, cut into small pieces, and return to the broth.Serve with lettuce, radish, onion, lime, and oregano.Tips for serving pozoleAccompany with tostadas with cream, avocado, and fresh cheese.Prepare fresh drinks like hibiscus, horchata, or tamarind to complement the menu.Add spicy sauce to taste if you prefer a more intense flavor.Now that you know how to make red, green, and white pozole step by step, get ready to prepare this typical Mexican dish and celebrate September 15th with all the flavor of tradition and with the best recipes on the internet: those from kiwilimón!Continue reading: The fascinating history of pozole