1Setup & Prepare
About This Recipe
Mexican pozole rojo with turtle, hominy, dried chilies, and abundant garnishes—ancient comfort stew.
Cultural Context
(135 words) Pozole, the ancient Mexican stew featuring hominy (nixtamalized corn), dates back to pre-Columbian times and remains beloved comfort food throughout Mexico. Traditionally made with pork or chicken, pozole welcomes diverse proteins and regional variations from pozole rojo (red) to verde (green) to blanco (white). Turtle's rich, meaty flavor suits pozole beautifully, with the long simmering tenderizing the meat while infusing it with chili and spice flavors. This hearty hominy-based stew provides warmth and nourishment, perfect for celebrations and cold evenings. Pozole represents Mexican culinary heritage meeting modern sustainability, demonstrating that ancient dishes can evolve while maintaining their soul. The abundance of fresh garnishes allows each diner to customize their bowl, making pozole interactive and celebratory.
2Ingredients
Shopping List
3Cooking Instructions
- Place turtle meat with bones in large pot with water, quartered onion, smashed garlic, bay leaves, oregano, and salt. Bring to boil, then reduce to gentle simmer. Cook for 2-2½ hours until turtle is tender.
- While broth simmers, prepare chile sauce: remove stems and seeds from dried chilies. Toast in dry skillet for 30 seconds per side until fragrant. Soak in hot water for 20 minutes.
- Blend rehydrated chilies with soaking water, garlic, cumin, oregano, and salt until completely smooth. Strain through fine-mesh sieve.
- Remove turtle from broth. When cool enough to handle, pick meat from bones and shred. Discard bones.
- Strain broth through sieve, discarding aromatics. Return broth to pot.
- Add chile sauce and drained hominy to broth. Bring to simmer and cook for 30 minutes.
- Return shredded turtle to pot. Simmer for 10 more minutes. Taste and adjust seasoning.
- Serve pozole hot in large bowls with all garnishes on the side. Traditionally, diners customize their bowls with desired toppings.
- Squeeze lime over pozole, add cabbage, radishes, onion, cilantro, and oregano to taste. Serve with tostadas.
4Chef's Notes & Pairings
Chef's Notes
- Canned hominy is convenient and authentic; dried requires overnight soaking.
- Toasting dried chilies awakens flavor but burning makes them bitter.
- The pozole should be brothy, not thick—add more stock if needed.
- Pozole is traditionally served at celebrations; make big batch for crowds.
- For pozole verde, substitute tomatillos and green chilies for red chile sauce.
Wine Pairing
Mexican Beer or Tempranillo – Cold cerveza is traditional, but Spanish Tempranillo complements the red chile sauce.
Nutrition Facts
(per serving) Calories: 425 | Protein: 42g | Fat: 12g | Carbohydrates: 38g | Fiber: 8g
