Pozole is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Colombian era, the stew is common across Mexico and neighboring countries, served both as a day-to-day meal and as a festive dish.
Pozole verde at a restaurant in Mexico City (2018)
Red pozole with common accompaniments (including lime, shredded lettuce, and sliced radish) (Mexico City, 2015)
White pozole
Cooked hominy
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Lamb and lentil stew
Cocido montañés or Highlander stew, a common Cantabrian dish
Ohaw, Ainu fish and vegetables stew from northern Japan
Irish stew