pozole verde (green), pozole rojo (red), and pozole blanco (white). Pozole verde includes a few key, green-hued ingredients: tomatillos, serrano peppers, jalapeños, and fresh herbs. Meanwhile ...

Add water as needed to keep the posole just covered with liquid. When the stew is ready, the consistency should be that of thick soup. Adjust taste with more garlic, dried red chile and salt before ...

Part of the fun is tasting the wide variety of pozole that the restaurants cook up. Expect everything from traditional green and red pozole to stews with seafood, plant-based proteins and more.

There are three basic types of pozole: white, the most popular; green, made with green tomatillos; and red, made with guajillo and ancho chillies. It’s often cooked in large quantities for ...