Posole vs. Pozole — What's the Difference?

Posole is a variant spelling of Pozole, a hearty and flavorful soup that is a staple in Mexican cuisine. Both terms describe a dish that combines hominy (processed maize kernels), meat (typically pork, chicken, or turkey), and a rich blend of spices and seasonings. The choice between "posole" and "pozole" often depends on regional preferences or linguistic influences, with no difference in the actual dish itself.

While both spellings are used to identify this beloved soup, pozole is more commonly seen in Mexico and amongst purists who prefer to adhere to the original Nahuatl word "pozolli," which means "hominy." On the other hand, posole may be more prevalent in the American Southwest and in English-speaking contexts, reflecting the phonetic adaptation of the word into English.

The dish is traditionally served in three varieties: blanco (white), verde (green), and rojo (red), indicating the absence or presence of green or red sauces made from tomatillos, green chilies, or red chilies, respectively. Whether referred to as posole or pozole, the soup is celebrated for its rich cultural heritage and is often associated with special occasions and festivities.

Despite the difference in spelling, both posole and pozole share the same basic ingredients and preparation methods. The soup is known for its complex flavors, which are achieved through a combination of hominy, meat, and a variety of herbs and spices, including garlic, onion, chili peppers, and cilantro. Lime, radish, shredded lettuce or cabbage, avocado, and oregano are common garnishes that add freshness and depth to the dish.

The distinction between posole and pozole is purely orthographic, reflecting regional language variations. Regardless of spelling, this traditional Mexican soup remains a beloved dish, cherished for its deep flavors and cultural significance.