Mexico: Traditional pozole recipes and ingredient price variations

Pozole remains a central element of Mexican culinary tradition, with various regional styles and preparation methods. In Veracruz, red pozole is particularly popular, often utilizing a guajillo chili-based sauce. Chef Iván García suggests a specific technique for the red variety: sautéing a pure guajillo, garlic, and onion marinade in pork lard to enhance texture and color.

Preparation typically involves a broth enriched with proteins such as pork, chicken, or beef, combined with hominy (maíz pozolero). The corn often requires a specialized process involving lime and soaking to soften the kernels.

Regarding the cost of ingredients, Mexico’s Federal Consumer Protection Agency (Profeco) conducted a price survey for the dish's components. Findings showed significant price variations across different regions and retailers. For example, hominy prices ranged from 47.90 pesos in Mexico City to 61.50 pesos in Tamaulipas. Pork spine prices also showed wide disparities, with the lowest recorded at 38.00 pesos in Mexico City and the highest at 149.00 pesos in Yucatán.