The first posole recipe comes from pre-Columbian Mexico. Invented by the ancient Aztecs, posole continues to be a traditional dish at weddings, birthday parties and New Year's celebrations. Quinceañera events also often feature the spicy soup.
Typical posole rojo, or red posole, ingredients include pork shanks, hominy and red guajillo or ancho chilis. Cooks often garnish posole with shredded cabbage, thinly sliced radishes, lemon, onion and cheese. Variations include posole with shredded chicken meat.
The word pozole means froth in the ancient Nahuatl language and refers to the puffed shape of maize, or hominy, after soaking and cooking. Families in many parts of Mexico serve posole on Thursdays and Saturdays.