By Layla Khoury-Hanold for Food Network Kitchen

Layla Khoury-Hanold is a contributor at Food Network.

If you're wondering what pozole is, exactly, we know just the person to ask. We consulted Margarita Carrillo Arronte, a restaurateur, chef, global ambassador of Mexican cuisine and author of The Mexican Vegetarian Cookbook.

What Is Pozole?

Pozole is a brothy, hearty Mexican soup made with hominy and meat, such as beef or pork, or seafood or vegetables.

Pozole is traditionally seasoned with dried oregano and fresh or dried chiles, and is served with condiments such as fresh cilantro, dried oregano, lime juice, diced onions, sliced radishes, avocados, shredded cabbage and tostadas.

Carrillo Arronte notes that pozole can be served in restaurants or prepared and eaten at home as a one-pot dish or Sunday meal for a crowd. Pozole is also sometimes served to celebrate something. “As pozole is a ceremonial dish, it was served to the priests of the Tlatoani and most important members of the government,” she says. Today, pozole is served on Mexico's Independence Day.

Three Types of Pozole

There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco. Carrillo Arronte explains the differences between green, red and white pozole.

Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds.

Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles.

Pozole Blanco: white pozole doesn’t have any chile added to the cooking, only red salsa that is liberally added to the broth.

What’s the Difference Between Pozole and Posole?

Pozole and posole are the same dish spelled differently. “In Spanish we write it with a z and in English they write it with an s,” Carrillo Arronte explains.

Pozole Recipes

Posole Rojo

This nourishing Mexican soup is anchored by boneless pork shoulder and gets its heat from dried chiles de arbol and ancho chiles. Add a squeeze of lime to finish and cool things off with creamy avocado slices.

Pozole Verde with Shrimp

Studded with plump shrimp and crunchy cabbage, this pozole tastes like you spent all day cooking but takes just over an hour to prepare.

Smoky Pork Posole

In this take on pozole rojo, dried guajillo chiles impart a bright red color and mild heat that beautifully complement smoked pork. Serve with a variety of refreshing, crunchy toppings such as diced onions, sliced radishes and fresh cilantro.

Instant Pot Chicken Posole

A trio of chiles, including guajillo, ancho and cascabel, give this soup its depth of flavor and balanced heat. Traditional garnishes like cabbage and radishes, plus creamy components like queso fresco and sour cream, round out the flavors.

Big-Batch Chile-Chicken Posole

This hearty soup pulls in boneless, skinless chicken breasts for protein and jalapenos and green chiles for robust flavor with a whisper of heat. Store leftovers in the freezer to thaw and reheat on nights when you need dinner in a hurry or comfort in a bowl.

Butternut Squash Posole

Posole is typically made with hominy and meat, but this vegan version subs in tender butternut squash for the pork. Pair with salsa and tortilla chips for an easy, hearty supper.

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