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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":525,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":467,"prepMinutes":576,"cookMinutes":577,"difficulty":578,"course":579,"diet":582,"mainIngredients":585,"images":586,"keywords":596,"publishedAt":604,"updatedAt":604,"authorSlug":605,"summary":606,"localeSlug":570,"alternates":607},[394,397,400,403,406],{"answer":395,"question":396},"Hominy is dried field corn that has been cooked in an alkaline solution, traditionally lime water, in a process called nixtamalization. The treatment strips the tough hull, gives the kernel a distinctive soft chew and slightly limey aroma, and makes the corn's niacin available to the body. It is the same process that turns corn into masa for tortillas. Sweetcorn is not a substitute in any sense.","What exactly is hominy?",{"answer":398,"question":399},"The broth itself is mild — guajillo and ancho chiles are fruity and low in heat, and their job is color and depth rather than fire. The heat comes from the table, where diners add chile powder, chile de árbol salsa or fresh chiles to their own bowl. This makes pozole an easy dish to serve to a mixed table.","Is pozole rojo spicy?",{"answer":401,"question":402},"Yes, and it saves over an hour. Pressure cook the pork with the aromatics for 35 minutes at high pressure, release naturally, then add the fried chile purée and hominy and simmer uncovered for 20 minutes so the flavors combine. The broth will be slightly less reduced, so check the seasoning carefully.","Can I make pozole in a pressure cooker?",{"answer":404,"question":405},"Two usual causes: the chile purée was not strained, so pieces of skin cloud the liquid, or the pork was boiled hard rather than simmered, which emulsifies fat and protein into the broth. Strain the chiles through a sieve, and keep the pot at a lazy simmer where bubbles break the surface every second or two.","Why is my pozole broth cloudy and dull instead of red?",{"answer":407,"question":408},"Finely shredded cabbage or lettuce, thin radish slices, chopped white onion, dried Mexican oregano, chile powder and plenty of lime. It matters a great deal — the raw crunch and acidity are what balance a rich pork broth, and a bowl of pozole without them tastes heavy and unfinished.","What goes on top and does it matter?",[410,411,412,413,414,415],"Fry the strained chile purée in a little lard before adding it to the pot. Raw blended chile makes a broth that tastes flat and slightly dusty.","Rinse tinned hominy thoroughly. The canning liquid is starchy and metallic, and it will cloud an otherwise clear broth.","Skim the fat once, not obsessively. Pozole is supposed to carry a red slick of chile-stained pork fat on the surface — that is flavor, not a mistake.","Crumble the dried oregano between your palms over the bowl rather than sprinkling it from the jar; the warmth of your hands releases far more aroma.","Cut the cabbage as thin as you can manage. Thick shreds sit in the broth like leaves; fine shreds wilt slightly and thread through every spoonful.","Salt late. The broth reduces over two hours, and pork bones give up their own salt as they cook.","🌽","Pozole rojo is a pork and hominy soup with a broth stained brick-red by dried guajillo and ancho chiles — deep and mildly smoky rather than fiery, with the pork fat giving it body and the hominy giving it a soft, faintly limey chew that nothing else in the soup world quite matches. Half the dish arrives separately: a tray of shredded cabbage, sliced radish, raw onion, dried oregano, chile powder and lime wedges that everyone piles into their own bowl, so each spoonful has crunch and acid cutting through the rich broth. It is Saturday-night food, hangover food and Independence Day food, and it is cooked in quantities that assume people will show up.","Pozole is pre-Hispanic in the most literal sense — the corn at its heart is nixtamalized, treated with slaked lime in a process the Mesoamericans developed millennia ago, which loosens the hulls, makes the kernels bloom open when cooked and unlocks nutrients the body cannot otherwise take from maize. Spanish chroniclers of the conquest recorded that ritual versions of the stew in Mexica ceremony had used human flesh, a detail Mexicans repeat with a certain grim relish; when pork arrived with the Spanish, it took that place, and the version everybody eats today dates from the colonial period onward.\n\nThe soup splits into three colors and several fierce regional loyalties. Pozole rojo is the chile-broth version most associated with Jalisco and Guerrero, and it is the one most people mean by pozole. Pozole verde, strongest in Guerrero, builds its broth on tomatillos, pumpkin seeds and green chiles instead. Pozole blanco leaves the broth clear and lets the garnish tray do the seasoning, and it is the standard in Sinaloa. Arguments over which is correct are permanent and mostly good-natured, though a Guerrerense will tell you the green is the real one.\n\nWhat unites all of them is the table. Pozole is never served finished; it comes as a bowl of broth, pork and hominy, and beside it the garnishes that turn a soup into a meal you assemble. In much of Mexico it is Thursday and Saturday food at pozolerías that open late, and on the night of 15 September, when the country stays up for the grito, an enormous pot of pozole is the near-universal answer to what everyone is eating. It reheats better than it cooks fresh, which is the other reason families make far more than they need.","Pozole keeps 4 days refrigerated and improves for the first two, as the chile settles into the broth. Store the garnishes separately and cut them fresh; cabbage and radish go limp within hours in the fridge. It freezes well for 3 months — freeze the pork, hominy and broth together, and expect the hominy to soften slightly on thawing. Reheat gently on the stove rather than the microwave so the pork does not toughen.",[421,422,423,424],"Uses tinned hominy so the soup is a Saturday project rather than a two-day one, with instructions for dried corn if you want it.","The chile purée is strained and fried before it meets the broth, which is what gives pozole its clean red color instead of a muddy one.","Pork shoulder and a few bones together, so the broth has both shreddable meat and real body.","Sets out the full garnish tray properly — the half of the dish most recipes reduce to an afterthought.",[426,427,428,429],"Large stockpot or Dutch oven","Blender","Fine sieve","Comal or heavy frying pan",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},22,42,8,890,38,520,[438],"Tostadas spread with crema, and lime wedges — the standard side that comes with every bowl in a pozolería.",[440,443,446],{"name":441,"description":442},"Pozole verde","Guerrero's green version: the chile broth is replaced by tomatillos, serranos, cilantro and toasted pumpkin seeds, which thicken it slightly and make it tart and grassy.",{"name":444,"description":445},"Pozole blanco","Sinaloa-style, with no chile in the broth at all. The pork and hominy broth is served plain and the garnish tray, plus a salsa, does the seasoning.",{"name":447,"description":448},"Pozole with pig's trotters","Adding a split trotter or two to the pot gives the broth a gelatinous body that shoulder alone cannot, which is how most pozolerías do it.",[450,456,461,466,471,475,479,483,485,488,490,495,498,501,506,510,514,516,518,520,523],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"pork-shoulder","pork shoulder, in 4 cm chunks","kg","For the pot",{"qty":457,"name":458,"note":459,"unit":460,"group":455},500,"pork neck bones or a split trotter","for body in the broth","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},1,"onion","white onion, halved","piece",{"qty":467,"ref":468,"name":469,"unit":470,"group":455},6,"garlic","garlic cloves, peeled","clove",{"qty":472,"ref":473,"name":474,"unit":465,"group":455},2,"bay-leaf","bay leaves",{"qty":476,"name":477,"unit":478,"group":455,"noScale":8},3,"water","l",{"qty":433,"ref":480,"name":481,"unit":465,"group":482},"guajillo-chiles","dried guajillo chiles, stemmed and seeded","For the red broth",{"qty":476,"name":484,"unit":465,"group":482},"dried ancho chiles, stemmed and seeded",{"qty":472,"name":486,"note":487,"unit":465,"group":482,"optional":8},"dried chiles de árbol","only if you want the broth itself to carry heat",{"qty":476,"ref":468,"name":489,"unit":470,"group":482},"garlic cloves",{"qty":491,"ref":492,"name":493,"unit":494,"group":482},0.5,"cumin","ground cumin","tsp",{"qty":462,"ref":496,"name":497,"unit":494,"group":482},"oregano","dried Mexican oregano",{"qty":472,"name":499,"unit":500,"group":482},"lard or neutral oil","tbsp",{"qty":502,"ref":503,"name":504,"note":505,"unit":454,"group":455},1.5,"corn","tinned white hominy, drained and rinsed","about 3 large tins",{"qty":507,"name":508,"unit":509,"group":455},null,"salt","to taste",{"qty":491,"ref":511,"name":512,"unit":465,"group":513},"cabbage","small white cabbage, very finely shredded","For the table",{"qty":433,"name":515,"unit":465,"group":513},"radishes, thinly sliced",{"qty":462,"ref":463,"name":517,"unit":465,"group":513},"white onion, finely chopped",{"qty":472,"ref":496,"name":519,"unit":500,"group":513},"dried Mexican oregano, for crumbling",{"qty":476,"ref":521,"name":522,"unit":465,"group":513},"lime","limes, in wedges",{"qty":507,"name":524,"unit":509,"group":513},"ground chile piquín or chile de árbol powder",[526,530,534,539,542,546,550,553],{"tip":527,"text":528,"title":529},"Bringing it up slowly draws out more scum, which means a cleaner broth later.","Put {qty:pork-shoulder} of pork shoulder, the bones, halved onion, garlic and bay leaves in a large pot, cover with the water and bring slowly to a simmer. Skim off the grey foam that rises in the first ten minutes until the surface runs clear.","Start the pork",{"text":531,"title":532,"timerSeconds":533},"Lower the heat so the pot barely bubbles, part-cover, and cook for 90 minutes until the pork gives easily when pressed with a spoon but still holds together in chunks. Do not let it boil hard or the meat will tighten and go stringy.","Simmer until tender",5400,{"tip":535,"text":536,"title":537,"timerSeconds":538},"Do not let them darken. A scorched guajillo turns the whole broth bitter.","While the pork cooks, press the opened guajillos and anchos onto a dry hot comal for about 15 seconds a side, until they smell nutty and turn flexible. Cover with hot water and soak for 20 minutes until fully soft.","Toast and soak the chiles",1200,{"text":540,"title":541},"Blend the drained chiles with the raw garlic, cumin, oregano and 250 ml of the pork broth until completely smooth, then push the purée through a fine sieve, pressing hard and discarding the skins left behind.","Blend and strain the chile purée",{"text":543,"title":544,"timerSeconds":545},"Heat the lard in a frying pan until it shimmers, pour in the strained purée and cook for 6–8 minutes, stirring, until it darkens to a deep brick red, thickens noticeably and smells toasted rather than sharp.","Fry the purée",420,{"text":547,"title":548,"timerSeconds":549},"Fish the bones, onion and bay leaves out of the pot. Stir the fried chile purée and the rinsed hominy into the broth and simmer, uncovered, for 40 minutes so the corn absorbs the chile and the broth reduces slightly.","Build the soup",2400,{"text":551,"title":552},"Taste and salt properly now — pozole needs more than you expect, and under-salted broth tastes watery. Turn off the heat and let the pot sit for 15 minutes so the fat rises and the flavors settle.","Season and rest",{"text":554,"title":555},"Arrange the cabbage, radish, onion, oregano, chile powder and lime wedges in bowls on the table. Ladle the soup into deep bowls, making sure each gets pork, hominy and a slick of red fat, and let everyone build their own from there.","Set the table and serve","poh-SOH-leh ROH-hoh",[558,562,566],{"note":559,"swap":560,"original":561},"Soak overnight, then boil in fresh water for 2–3 hours until the kernels burst open before adding to the soup. Better texture and flavor, but it adds most of a day.","350 g dried nixtamalized corn (maíz para pozole)","Tinned hominy",{"note":563,"swap":564,"original":565},"Similar mild fruity heat and the same red color. Avoid substituting with chile powder, which brings none of the fruitiness.","New Mexico or California dried chiles","Guajillo chiles",{"note":567,"swap":568,"original":569},"Pozole de pollo is common and much quicker — simmer the chicken for 45 minutes rather than two hours.","Bone-in chicken thighs and legs","Pork shoulder","pozole-rojo","Pozole Rojo (Red Hominy and Pork Stew)","Pozole Rojo","Pozole rojo","mexico","Jalisco and Guerrero",25,150,"medium",[580,581],"soup","main",[583,584],"gluten-free","dairy-free",[452,480,503,511,521],[587,590,592,594],{"alt":588,"src":589},"Deep bowl of red pozole with pork, hominy, shredded cabbage, radish slices and a lime wedge","\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero-1x1.jpg",[597,598,599,600,601,602,603],"pozole","pozole rojo","hominy","pork stew","guajillo","mexican soup","jalisco","2026-08-19","dishroute-kitchen","Hominy and pork shoulder simmered in a guajillo-ancho broth until the corn blooms open, then finished at the table with shredded cabbage, radish, oregano and lime.",{"en":608},"\u002Frecipe\u002Fpozole-rojo",{"items":610,"total":749,"page":462,"limit":896,"hasMore":897},[611,647,680,711,743,771,801,827,858,868],{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":574,"region":616,"baseServings":617,"prepMinutes":618,"cookMinutes":619,"difficulty":620,"course":621,"diet":623,"mainIngredients":625,"images":628,"keywords":638,"publishedAt":646,"updatedAt":646,"authorSlug":605},"chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo","Puebla",4,20,45,"easy",[581,622],"street-food",[584,583,624],"nut-free",[626,627,463],"chicken","tomato",[629,632,634,636],{"alt":630,"src":631},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[639,640,641,642,643,644,645],"tinga","chicken tinga","chipotle","puebla","tostadas","taco filling","shredded chicken","2026-08-18",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":574,"region":652,"baseServings":617,"prepMinutes":653,"cookMinutes":576,"difficulty":620,"course":654,"diet":656,"mainIngredients":658,"images":663,"keywords":673,"publishedAt":604,"updatedAt":604,"authorSlug":605},"chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","Central Mexico",15,[655],"breakfast",[657,583],"vegetarian",[659,660,661,662],"corn-tortillas","queso-fresco","eggs","cilantro",[664,667,669,671],{"alt":665,"src":666},"Plate of chilaquiles verdes with green salsa-coated tortilla chips, crema, crumbled white cheese, onion rings and a fried egg","\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[674,675,676,677,678,679],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn tortillas",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":574,"region":616,"baseServings":467,"prepMinutes":685,"cookMinutes":619,"restMinutes":618,"difficulty":686,"course":687,"diet":688,"mainIngredients":689,"images":695,"keywords":705,"publishedAt":604,"updatedAt":604,"authorSlug":605},"chiles-en-nogada","Chiles en Nogada (Stuffed Poblanos in Walnut Cream)","Chiles en Nogada","Chiles en nogada",70,"hard",[581],[583],[690,691,692,693,694],"poblano","ground-pork","walnuts","pomegranate","apple",[696,699,701,703],{"alt":697,"src":698},"Stuffed poblano chile under white walnut sauce topped with pomegranate seeds and parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[706,690,707,708,642,709,710],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":574,"region":716,"baseServings":467,"prepMinutes":717,"cookMinutes":718,"restMinutes":719,"difficulty":578,"course":720,"diet":721,"mainIngredients":722,"images":726,"keywords":736,"publishedAt":604,"updatedAt":604,"authorSlug":605},"cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","Yucatán",30,240,720,[581],[584],[452,723,724,725],"achiote","orange","habanero",[727,730,732,734],{"alt":728,"src":729},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[737,738,723,739,740,741,742],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican tacos",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":574,"region":748,"baseServings":617,"prepMinutes":749,"cookMinutes":750,"difficulty":620,"course":751,"diet":753,"mainIngredients":754,"images":756,"keywords":766,"publishedAt":604,"updatedAt":604,"authorSlug":605},"elote","Elote (Mexican Grilled Street Corn)","Elote","Elote asado","Nationwide",10,12,[622,752],"snack",[657,583],[503,755,521],"cotija",[757,760,762,764],{"alt":758,"src":759},"Charred corn on the cob coated in cream, crumbled white cotija cheese and red chile powder with lime wedges","\u002Fimages\u002Frecipes\u002Felote\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-1x1.jpg",[744,767,768,755,769,770],"mexican street corn","grilled corn","esquites","street food",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":574,"region":748,"baseServings":433,"prepMinutes":618,"cookMinutes":776,"restMinutes":777,"difficulty":620,"course":778,"diet":780,"mainIngredients":781,"images":784,"keywords":794,"publishedAt":604,"updatedAt":604,"authorSlug":605},"flan-napolitano","Flan Napolitano (Mexican Cream Cheese Caramel Custard)","Flan Napolitano","Flan napolitano",60,360,[779],"dessert",[657,583],[782,783,661],"condensed-milk","cream-cheese",[785,788,790,792],{"alt":786,"src":787},"Unmoulded Mexican flan napolitano on a rimmed plate with dark caramel sauce running down its smooth sides","\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-1x1.jpg",[795,796,797,798,799,800],"flan napolitano","mexican flan","caramel custard","condensed milk dessert","cream cheese flan","bain marie",{"slug":802,"title":803,"shortTitle":804,"nativeName":804,"countrySlug":574,"baseServings":617,"prepMinutes":653,"cookMinutes":9,"difficulty":620,"course":805,"diet":808,"mainIngredients":810,"images":811,"keywords":821,"publishedAt":646,"updatedAt":646,"authorSlug":605},"guacamole","Guacamole (Molcajete-Style)","Guacamole",[806,807,752],"appetizer","sauce",[809,583,584,624],"vegan",[521,463,662,627],[812,815,817,819],{"alt":813,"src":814},"Chunky guacamole in a stone molcajete topped with cilantro and diced tomato, tortilla chips 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