Hi Reader,

Here’s the first piece of your Mexican holiday table—something warm, bold, and big-batch to set the tone for the season.

We’re starting our holiday countdown with a bowl of pure comfort. A cozy and warming recipe, and it’s as hearty and satisfying as it is flavorful! It comes together in a large pot with chuck roast, hominy, red chile sauce, and a very generous handful of toppings.

✨ Quick Tips to Make Holiday Cooking Easier

• Make it ahead: Pozole is even better the next day. Cook the base today, reheat gently tomorrow, and set out toppings right before serving.
• Freeze now, feast later: Double the batch. Freeze half in flat zip bags for an easy post-Christmas dinner.
• Set a toppings bar: Lime, radish, cabbage, cilantro, oregano. Everyone customizes their own bowl = less work for you.

🌶️ Flavor Twists & Easy Swaps

• Spicier pozole → Add a few chiles de árbol or a pinch of chipotle powder.
• Milder → This pozole is not spicy but you could swap one of the chiles for roasted red bell pepper for sweetness.
• Protein twist → Try with pork shoulder or chicken thighs also work beautifully (and cook quicker!).
• Hominy hack → Look for freshly cooked pozole (nixtamilized corn) at your local Mexican market to make it extra special but canned will still give you that delicious chew.

🎁 A Fun Gift Idea for Every Mexican Food Lover

Wrap up a Pozole Starter Kit:
A can of hominy, a small bag of dried chiles (ancho, guajillo), a wooden spoon, and a printed recipe card tied with red twine.
It’s thoughtful, unique, and perfect for anyone who loves cozy cooking projects.

Start simmering your pot, pour yourself something warm, and let this be the official beginning of your Mexican holiday season.