Mexican Soup: Authentic Recipes, History, and Cooking Tips

Mexican cuisine is one of the most flavorful and diverse in the world, known for its bold spices, fresh ingredients, and rich history. Among its many culinary treasures, Mexican soup holds a special place. From the comforting warmth of Caldo de Res to the celebratory delight of Pozole, Mexican soups are packed with tradition, taste, and nutrition.

Whether you’re looking for a hearty Mexican soup for cold nights, a flavorful appetizer, or a dish that brings the family together, traditional Mexican soup recipes offer something for everyone. In this guide, we’ll explore the history, key ingredients, popular types of Mexican soup, and simple ways to prepare them at home.

So, grab your ladle and get ready to dive into the vibrant world of authentic Mexican soups!

What Makes Mexican Soup Special?

Mexican soups are unique because they blend bold flavors, fresh ingredients, and rich culinary history. Unlike simple broths or stews, Mexican soups bring together a variety of spices, herbs, meats, and vegetables to create a dish that is not only flavorful but also nourishing.

The Unique Flavors of Traditional Mexican Soups

Mexican soups stand out due to their use of traditional Mexican spices such as:

• Chiles (ancho, guajillo, pasilla, and chipotle) for heat and smokiness.
• Cumin and coriander for earthy depth.
• Garlic and onions for a strong aromatic base.
• Cilantro and epazote for fresh herbal notes.
• Lime and vinegar to add a tangy kick.

A Balance of Textures

Mexican soups are not just about liquid and broth—they often include tender meats, crunchy tortillas, soft hominy, and creamy avocados, creating an exciting contrast of textures in every bite.

The Role of Mexican Soups in Daily Life

In Mexico, soups are more than just food—they are a symbol of family, tradition, and celebration. Some, like Pozole, are made for special occasions such as birthdays and holidays. Others, like Caldo de Res, are enjoyed as everyday comfort food.

The History of Mexican Soups

The history of Mexican soups dates back centuries, shaped by indigenous cultures such as the Aztecs and Mayans, and later influenced by Spanish colonization.

Pre-Hispanic Origins

Before the arrival of the Spanish, indigenous people in Mexico relied on native ingredients such as corn, beans, squash, and chili peppers. Early soups included:

• Pozolli, the ancestor of Pozole, made with maize and wild game.
• Tamales en caldo, an early form of soup where tamales were served in broth.

Spanish Influence on Mexican Soups

When the Spanish arrived in the 1500s, they introduced ingredients such as pork, beef, garlic, onions, and European herbs, which transformed Mexican soups into the rich, hearty dishes we know today.

The fusion of indigenous and European flavors led to the creation of iconic Mexican soups such as:

• Menudo – a beef tripe soup believed to have healing properties.
• Caldo Tlalpeño – a spicy chicken and vegetable soup.
• Sopa de Tortilla – a tomato-based soup featuring fried tortilla strips.

Today, these soups are a beloved part of Mexican cuisine, served in households and restaurants across the country.

Popular Types of Mexican Soups

Mexican cuisine is full of incredible soups, each with its own unique flavors and history. Some are rich and hearty, perfect for a filling meal, while others are lighter and ideal as an appetizer. Here are some of the most famous Mexican soups you should know about:

1. Pozole – The Festive Soup

Pozole is one of Mexico’s most iconic soups, traditionally made for special occasions like birthdays, holidays, and celebrations. It consists of hominy (dried corn kernels treated with lime), pork or chicken, and a flavorful broth. Pozole comes in three varieties:

• Pozole Rojo (Red Pozole) – Made with dried red chiles for a spicy kick.
• Pozole Verde (Green Pozole) – Uses tomatillos and green chiles for a tangy, fresh flavor.
• Pozole Blanco (White Pozole) – A simpler, non-spicy version with a clear broth.

Toppings such as shredded lettuce, radishes, lime, avocado, and tostadas are added for extra texture and flavor.

2. Menudo – The Ultimate Comfort Soup

Menudo is a rich, hearty soup made with beef tripe (cow stomach) and a red chili broth. It’s often eaten as a hangover cure after late-night celebrations. The soup is slow-cooked for hours, allowing the tripe to become tender while absorbing the smoky, spicy flavors of the broth.

Common accompaniments include chopped onions, cilantro, lime, and warm tortillas.

3. Caldo de Res – Traditional Mexican Beef Soup

Caldo de Res is Mexico’s answer to beef stew. This nourishing and hearty soup is made with beef shank, corn on the cob, carrots, potatoes, zucchini, and cabbage simmered in a delicious beef broth.

It’s a comfort food staple in many Mexican households and is typically served with warm corn tortillas and lime wedges.

4. Sopa de Tortilla – A Classic Starter

Sopa de Tortilla is a simple yet flavorful tomato-based soup that features crispy tortilla strips. The broth is made with blended tomatoes, garlic, onions, and chiles, creating a slightly spicy, tangy flavor.

It is commonly garnished with avocado slices, cheese, crema (Mexican sour cream), and fried tortilla strips for a delicious crunch.

5. Caldo Tlalpeño – Spicy Chicken Soup

This smoky, spicy chicken soup is packed with shredded chicken, vegetables, chickpeas, and chipotle peppers. It has a deep, smoky flavor and is often served with avocado slices and fresh lime juice.

6. Birria – The Savory Goat or Beef Stew

Originally from the state of Jalisco, Birria is a slow-cooked goat or beef stew seasoned with guajillo, ancho, and pasilla chiles. Traditionally served as a soup, it has become famous worldwide for its Birria tacos, which use the rich broth as a dipping sauce.

Traditional Mexican Soup Ingredients

The secret to authentic Mexican soups lies in the ingredients. Here are some key components that define their flavors:

1. Chiles – The Heart of Mexican Soups

Mexican soups rely on a variety of dried and fresh chiles to build deep, smoky, and spicy flavors. Some of the most commonly used chiles include:

• Guajillo – Mildly spicy with a fruity taste.
• Ancho – A dried poblano pepper with a sweet, smoky flavor.
• Pasilla – Earthy and slightly spicy, great for broths.
• Chipotle – A smoked jalapeño, adding a deep smoky heat.

2. Hominy – Essential for Pozole

Hominy is dried corn that has been soaked in lime water, making it puff up and soften. It’s a key ingredient in Pozole and gives the soup its signature texture.

3. Fresh Vegetables and Herbs

Mexican soups often include a mix of fresh vegetables and herbs such as:

• Tomatoes – The base for many soups, providing sweetness and depth.
• Onions & Garlic – Essential aromatics that enhance flavor.
• Cilantro – Used both as a garnish and a flavor booster.
• Epazote – A unique herb that adds an earthy, slightly minty taste.

4. Meat – The Protein Source

Many traditional Mexican soups include pork, beef, or chicken, slow-cooked to enhance the broth’s richness. Some, like Menudo, use tripe, while Birria features goat or beef.

5. Lime – The Perfect Finishing Touch

A fresh squeeze of lime juice is a must for many Mexican soups, adding a bright acidity that balances out rich and spicy flavors.

How to Make Authentic Mexican Soups at Home

Making traditional Mexican soups at home is easier than you think! With the right ingredients, techniques, and patience, you can recreate the rich flavors of Mexico in your own kitchen. Below is a step-by-step guide to making three of the most popular Mexican soups: Pozole, Menudo, and Caldo de Res.

How to Make Pozole Rojo (Red Pozole)

Pozole is one of Mexico’s most famous soups, made with hominy (nixtamalized corn), pork, and a rich red chile broth.

Ingredients:

• 2 lbs pork shoulder (or a mix of pork ribs and pork shank)
• 1 white onion, halved
• 4 garlic cloves
• 10 cups water
• 2 cans (25 oz each) hominy, drained and rinsed
• 3 dried guajillo chiles
• 3 dried ancho chiles
• 1 tsp Mexican oregano
• 1 tsp cumin
• Salt and pepper to taste

Toppings (for serving):

• Shredded cabbage
• Sliced radishes
• Chopped onions and cilantro
• Lime wedges
• Tostadas

Instructions:

1. Cook the Pork: In a large pot, add the pork, onion, garlic, and water. Bring to a boil, then reduce heat and simmer for about 2 hours until the pork is tender. Remove and shred the pork, discarding bones.
2. Prepare the Chile Sauce: Remove stems and seeds from guajillo and ancho chiles. Soak them in hot water for 10 minutes, then blend with a cup of the soaking water, oregano, cumin, salt, and pepper.
3. Strain & Add to Soup: Strain the chile sauce and add it to the pot with the shredded pork and hominy. Simmer for another 30 minutes.
4. Serve: Ladle into bowls and top with cabbage, radishes, onions, and a squeeze of lime. Serve with crispy tostadas.

How to Make Menudo

Menudo is a rich tripe soup known for its deep, flavorful broth. It’s often enjoyed as a hangover cure in Mexico.

Ingredients:

• 2 lbs beef tripe, cut into bite-sized pieces
• 1 lb beef shank
• 1 white onion, quartered
• 4 garlic cloves
• 10 cups water
• 2 bay leaves
• 2 tsp Mexican oregano
• 3 dried guajillo chiles
• 3 dried ancho chiles
• 1 tsp cumin
• Salt and pepper to taste

Toppings:

• Chopped onions and cilantro
• Lime wedges
• Dried oregano
• Warm corn tortillas

Instructions:

1. Clean the Tripe: Rinse the tripe under cold water and boil it in a pot for 15 minutes. Drain and rinse again.
2. Cook the Broth: In a large pot, add the tripe, beef shank, onion, garlic, and water. Simmer for 2.5 to 3 hours until the tripe is tender.
3. Prepare the Chile Sauce: Soak guajillo and ancho chiles in hot water for 10 minutes. Blend them with cumin, oregano, and a bit of water.
4. Strain & Add to the Soup: Strain the chile sauce and mix it into the pot. Simmer for another 30 minutes.
5. Serve: Ladle into bowls and garnish with onions, cilantro, and lime. Serve with warm tortillas.

How to Make Caldo de Res (Mexican Beef Soup)

Caldo de Res is a hearty beef soup packed with vegetables and bone-in beef shank, perfect for a comforting meal.

Ingredients:

• 2 lbs beef shank (with bone)
• 1 white onion, chopped
• 2 garlic cloves, minced
• 10 cups water
• 2 ears corn, cut into halves
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 zucchini, sliced
• ½ cabbage, cut into large pieces
• 1 tsp Mexican oregano
• Salt and pepper to taste
• Chopped cilantro and lime wedges (for garnish)

Instructions:

1. Cook the Beef: In a large pot, add the beef shank, onion, garlic, and water. Simmer for 2 hours, skimming off foam.
2. Add Vegetables: Add corn, carrots, and potatoes. Cook for 30 minutes, then add zucchini and cabbage.
3. Season: Add oregano, salt, and pepper to taste. Simmer for another 15 minutes.
4. Serve: Garnish with cilantro and a squeeze of lime. Serve with warm corn tortillas.

Tips for Making the Best Mexican Soups

Use fresh ingredients – Tomatoes, chiles, and herbs should be fresh for the best flavor.
Slow-cook for rich flavors – Let your soup simmer for hours to develop depth.
Use bone-in meats – This adds natural broth richness.
Don’t forget the toppings – Lime, cilantro, and tortillas enhance every bite.

Vegetarian and Vegan Mexican Soup Options

Mexican cuisine is often associated with meat-based dishes, but there are plenty of delicious vegetarian and vegan Mexican soups that retain all the bold flavors of traditional recipes. By using beans, vegetables, and plant-based broths, you can enjoy authentic Mexican soups without animal products.

1. Sopa de Frijol (Mexican Black Bean Soup)

This rich, creamy soup is made with black beans, tomatoes, onions, garlic, and spices. It is often blended into a smooth consistency and served with crispy tortilla strips, cheese, and avocado.

Ingredients:

• 2 cups cooked black beans
• 4 cups vegetable broth
• 1 tomato, chopped
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp Mexican oregano
• Salt and pepper to taste

Instructions:

1. Sauté the onions, garlic, and tomatoes in a pot until soft.
2. Add black beans, vegetable broth, cumin, and oregano. Simmer for 20 minutes.
3. Serve with avocado, tortilla strips, and queso fresco (or vegan cheese).

2. Caldo de Verduras (Mexican Vegetable Soup)

A light, flavorful soup packed with carrots, zucchini, potatoes, and cabbage in a spiced tomato broth.

Ingredients:

• 1 onion, chopped
• 2 carrots, sliced
• 1 zucchini, cubed
• 2 potatoes, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp oregano
• ½ tsp cumin
• 1 tsp salt
• ½ cabbage, chopped

Instructions:

1. Sauté onions and carrots in a large pot.
2. Add zucchini, potatoes, tomatoes, and vegetable broth.
3. Season with oregano, cumin, and salt. Simmer for 25 minutes.
4. Stir in cabbage and cook for another 10 minutes.

3. Sopa de Lentejas (Mexican Lentil Soup)

Lentil soup is a protein-rich vegetarian option with a smoky, earthy flavor from dried chiles.

Ingredients:

• 1 cup dry lentils
• 1 tomato, chopped
• 1 onion, diced
• 1 carrot, chopped
• 1 tsp cumin
• 1 dried pasilla or guajillo chile (optional)
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Sauté onion, garlic, and tomatoes until soft.
2. Add lentils, broth, cumin, and chile. Simmer for 30 minutes.
3. Remove chile, season with salt and pepper, and serve.

Health Benefits of Mexican Soups

Mexican soups are not just delicious—they are also packed with nutrients. Many traditional recipes are made with fresh vegetables, lean proteins, and healthy spices, making them a great addition to a balanced diet.

1. High in Protein and Collagen

• Soups like Caldo de Res and Menudo use bone-in meats, which release collagen into the broth, promoting joint health and skin elasticity.
• Lentils and beans in vegetarian soups provide plant-based protein.

2. Rich in Antioxidants

• Tomatoes, chiles, and herbs contain antioxidants that boost the immune system.
• Garlic and onions have antibacterial properties.

3. Aids Digestion

• Menudo and Pozole are known as traditional hangover cures because they help settle the stomach.
• Spices like cumin and oregano promote healthy digestion.

4. Low-Calorie and Filling

• Broth-based soups provide hydration and essential minerals without excess calories.
• Adding vegetables and fiber-rich beans keeps you full longer.

Regional Variations of Mexican Soups

Different regions of Mexico have their own unique soup traditions, influenced by local ingredients and cooking methods.

1. Central Mexico (Mexico City & Puebla)

• Caldo Tlalpeño: A spicy chicken soup with chipotle peppers, chickpeas, and avocado.
• Sopa Azteca (Tortilla Soup): A tomato-based soup with crispy tortillas and cheese.

2. Northern Mexico (Chihuahua & Sonora)

• Menudo Blanco: A milder version of Menudo made without red chiles.
• Caldo de Queso: A cheese-based soup with potatoes and green chiles.

3. Southern Mexico (Oaxaca & Chiapas)

• Sopa de Guías: A light squash vine soup made with squash blossoms and corn.
• Caldo de Camarón: A shrimp broth flavored with chiles and tomatoes.

4. Coastal Regions (Veracruz & Yucatán)

• Chilpachole de Jaiba: A spicy crab soup from Veracruz.
• Sopa de Lima: A Yucatán specialty made with lime, chicken, and crispy tortillas.

Vegetarian and Vegan Mexican Soup Options

While many traditional Mexican soups contain meat or animal-based broths, there are plenty of vegetarian and vegan versions that maintain the bold flavors and rich textures of authentic Mexican cuisine. Here are some delicious meat-free alternatives:

1. Sopa de Lentejas (Mexican Lentil Soup)

This hearty lentil soup is packed with protein, vegetables, and smoky chipotle peppers for a rich, satisfying taste. It’s a perfect plant-based alternative to Caldo de Res.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tomato, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce (optional)
• 6 cups vegetable broth
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Sauté the onion, garlic, carrot, and celery in a large pot.
2. Add the chopped tomato and chipotle pepper, cooking until softened.
3. Stir in the lentils, cumin, salt, and vegetable broth. Simmer for 30-40 minutes.
4. Serve with warm tortillas or crusty bread.

2. Sopa de Fideo (Mexican Noodle Soup)

A simple but flavorful soup made with thin vermicelli noodles in a light tomato broth.

Ingredients:

• 1 tomato, blended into a puree
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Toast the fideo noodles in a dry pan until golden brown.
2. Sauté the onion and garlic in olive oil, then add the tomato puree.
3. Pour in the vegetable broth and let it simmer for 10 minutes.
4. Add the toasted noodles and cook for another 5 minutes until tender.
5. Serve with a squeeze of lime and fresh cilantro.

3. Caldo de Verduras (Mexican Vegetable Soup)

This light yet nutritious vegetable soup is perfect for a comforting meal.

Ingredients:

• 1 zucchini, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 ear corn, cut into small sections
• 1 tomato, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp Mexican oregano
• Salt and pepper to taste

Instructions:

1. Sauté onions, garlic, and tomato in a pot until soft.
2. Add carrots, potatoes, and corn with vegetable broth.
3. Let simmer for 20 minutes, then add zucchini. Cook for 5 more minutes.
4. Season with oregano, salt, and pepper.
5. Serve with warm tortillas and fresh lime juice.

Health Benefits of Mexican Soups

Mexican soups aren’t just delicious—they’re packed with nutrients and offer various health benefits:

Rich in Vitamins & Minerals – Ingredients like tomatoes, corn, and chiles provide Vitamin C, potassium, and antioxidants.
High in Fiber – Many Mexican soups include beans, hominy, or vegetables, which support digestion.
Boosts Immunity – Spices like garlic, onions, and chiles have anti-inflammatory properties.
Hydrating & Low in Calories – Many traditional broths are light and filling without being high in calories.
Great for Gut Health – Fermented ingredients (like hominy in Pozole) and probiotic-rich toppings (like lime and pickled onions) promote a healthy gut microbiome.

Regional Variations of Mexican Soups

Mexican soups vary by region, reflecting the diverse climates, traditions, and local ingredients found throughout the country. Here’s how some regions put their own spin on classic soups:

Northern Mexico (Baja California, Sonora, Chihuahua)

• Caldo de Queso – A creamy soup made with potatoes and cheese, popular in Sonora.
• Menudo Norteño – A clearer, spicier version of Menudo, with more chiles.

Central Mexico (Mexico City, Puebla, Hidalgo)

• Sopa Azteca (Tortilla Soup) – A rich tomato-based soup topped with crispy fried tortillas.
• Caldo Xóchitl – A delicate chicken broth with avocado, lime, and fresh herbs.

Southern Mexico (Oaxaca, Chiapas, Yucatán)

• Sopa de Lima – A lime-based chicken soup from the Yucatán Peninsula.
• Caldo de Piedra (Stone Soup) – An ancient Oaxacan dish where hot stones are placed into the soup to cook it instantly.

Coastal Mexico (Veracruz, Sinaloa, Guerrero)

• Caldo de Camarón – A spicy shrimp soup often made with dried chiles.
• Chilpachole de Jaiba – A crab soup rich in seafood flavors.

Mexican soup is a classic comfort dish, bringing together bold spices, rich flavors, and nourishing ingredients in one satisfying bowl. Whether you’re craving a traditional tortilla soup, a spicy black bean stew, or something as comforting as this Chicken Dumpling Soup, this recipe is sure to hit the spot. Plus, it pairs perfectly with a Veggie Pizza for a wholesome meal, and if you’re in the mood for something different, why not explore the delicate flavors of Salmon Sushi?

Frequently Asked Questions

1. What is the most popular soup in Mexico?

The most popular soup in Mexico is Pozole. This traditional hominy-based soup, often made with pork or chicken, comes in three variations: red (rojo), green (verde), and white (blanco). Pozole is commonly served during celebrations, family gatherings, and national holidays.

2. What is the national soup of Mexico?

There isn’t an officially designated national soup of Mexico, but Pozole is often considered the most iconic and representative soup of Mexican cuisine due to its deep roots in Aztec culture and its widespread popularity across the country.

3. What is similar to Pozole?

A soup similar to Pozole is Menudo, as both feature a rich, red chili-based broth and are often served with hominy, lime, and garnishes like onion and cilantro. Another similar dish is Caldo Tlalpeño, a spicy chicken and chickpea soup that also features smoky chipotle flavors.

4. Is Menudo a type of soup?

Yes, Menudo is a type of soup, specifically a rich, slow-cooked tripe soup made with a spicy red chili broth. It is well known as a comfort food and is often eaten in Mexico as a remedy for hangovers.

Conclusion

Mexican soups are a true reflection of Mexico’s rich culinary heritage, blending indigenous ingredients with Spanish influences to create bold, flavorful, and comforting dishes. Whether it’s the festive Pozole, the hearty Menudo, the nourishing Caldo de Res, or the simple yet delicious Sopa de Tortilla, these soups offer something for everyone.

Beyond their amazing taste, Mexican soups are packed with nutrients, tradition, and culture, making them a staple in Mexican households. From the slow-cooked broths to the fresh toppings and side dishes, every element contributes to an authentic dining experience that brings families together.

No matter your preference—meaty, vegetarian, or seafood-based—there is a Mexican soup that fits your taste. So, why not try making one at home? Grab your favorite ingredients, simmer a flavorful broth, and enjoy a warm bowl of authentic Mexican goodness! 🌶️🍲

Authentic Mexican Soup Recipe – A Flavorful & Traditional Dish

Enjoy the rich and comforting flavors of Mexican soup, made with a delicious blend of hominy, meat, vegetables, and spices. This traditional recipe is perfect for family meals, offering a hearty and nutritious dish with bold, authentic Mexican flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• ✅ Large stockpot (for simmering the broth)
• ✅ Blender (for making chili sauce)
• ✅ Cutting board & sharp knife (for chopping vegetables and meat)
• ✅ Ladle (for serving)
• ✅ Strainer (for removing chili skins and seeds)

Ingredients

  

• For the Broth:
• 2 lbs pork shoulder or chicken/beef for variations
• 10 cups water
• 1 white onion halved
• 4 garlic cloves whole
• 1 tsp salt
• For the Chili Sauce:
• 3 dried guajillo chiles
• 3 dried ancho chiles
• 1 tsp Mexican oregano
• 1 tsp cumin
• 1 tomato chopped
• 1 cup water for blending
• For the Soup:
• 2 cans 25 oz each hominy, drained and rinsed
• 1 tsp salt adjust to taste
• ½ tsp black pepper
• Toppings For Serving:
• 1 cup shredded cabbage
• ½ cup sliced radishes
• ¼ cup chopped onions
• ¼ cup chopped cilantro
• Lime wedges
• Tostadas or tortilla chips

Instructions

 

• Step 1: Prepare the Broth
• 1️⃣ In a large stockpot, add pork, onion, garlic, and water. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until meat is tender.
• 2️⃣ Remove pork, shred it, and discard bones. Strain broth to remove onion and garlic.
• Step 2: Make the Chili Sauce
• 3️⃣ Remove stems and seeds from dried chiles. Soak them in hot water for 10 minutes.
• 4️⃣ Blend chiles with oregano, cumin, tomato, and 1 cup water until smooth.
• 5️⃣ Strain the sauce to remove solids and set aside.
• Step 3: Assemble the Soup
• 6️⃣ Add hominy and shredded pork back into the pot. Pour in the chili sauce and stir.
• 7️⃣ Simmer for 30 minutes, adding salt and pepper to taste.
• Step 4: Serve & Garnish
• 8️⃣ Ladle soup into bowls. Garnish with cabbage, radishes, onions, cilantro, and lime juice.
• 9️⃣ Serve with crispy tostadas or tortilla chips.

Notes

✅ For a spicier soup, add chipotle peppers to the chili sauce.
✅ For a vegetarian version, replace pork with mushrooms and extra hominy, and use vegetable broth.
✅ Storage: Keep leftovers in an airtight container for up to 4 days in the refrigerator.

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