There’s something about pozole that feels like home.
For me, pozole reminds me of Christmas Eve when my Tata makes a big pot for all of us to enjoy before we change into pajamas and open gifts.
It also reminds me of New Year's Eve, when my best friend’s mom always makes us the spiciest pozole in the world. It’s so spicy, I have to eat at least three pieces of bread for relief.
The same can be said for Erika Muñoz’s family. Muñoz, who owns Seis Kitchen with her husband Jake, said Jake has grown up eating pozole and so have her kids. It’s actually one of her daughter’s favorite foods.
“The first time that I had pozole was with my husband at one of his family's homes on New Year's Eve,” Muñoz said. “They brought out the menudo and pozole at midnight.”
For those who are unfamiliar, pozole is a traditional Mexican soup made with hominy, pork and red chile. Depending on what ingredients you use or how spicy you want it, pozole broth can be red, white or even green.
At Seis, their pozole is based off a family recipe. When making their pozole, Muñoz said they let the pork femur stew for hours in order for all the minerals and gelatin to release, thus creating the gelatinous bone broth.
Then they add the typical ingredients, which include the hominy, pork, onion, garlic and oregano. Lastly, they add a bit of spice from their chile base, turning the soup a deep red color. It’s then ready to be served, along with a flour tortilla, lime and cabbage.
That whole process takes a minimum of four hours, Muñoz said.
The key to a perfect pozole: taking your time. Muñoz said by taking your time, slowly cooking the soup and using whole ingredients is what makes a flavorful pozole.
“Pozole is one of these great heritage foods that we serve here at Seis,” Muñoz said. “But for most of us, it reminds us of home. Comforting, filing, but full of flavor!”
Just like pumpkin spice, pozole at Seis is a seasonal thing. Once there’s a chill in the air, Seis breaks out their beloved soup, much to their customers’ delight.
Like Seis, there are many restaurants in Tucson that also serve the cozy soup, each putting their own twist on the traditional recipe. If you’re looking to indulge in some pozole this holiday season, below are just a few places you can go to satisfy your craving.
Pozole from Birrieria Guadalajara.
Birrieria Guadalajara
Don’t be fooled, this little restaurant packs a big punch. Now only is Birrieria Guadalajara known for their tasty birria, but many people are also fans of their pozole. When researching what places to feature here, Birrieria Guadalajara’s pozole was a reoccurring recommendation.
For $8.95, you can try their beloved red pozole, just in time for the holidays.
Tito & Pep
Tito & Pep puts their own vegetarian twist on the classic soup.
This James Beard semi-finalist restaurant offers a spring vegetable green pozole. The dish includes the usual hominy in addition to asparagus, snap peas, roasted poblanos and spring onions. This option is a perfect choice for those who want to enjoy the deliciousness of pozole but without the pork.
Seis Kitchen's pozole is only available seasonally. Co-owner Erika Muñoz said they bring it out when it starts to get colder.
Seis Kitchen
130 S. Avenida del Convento; 1765 E. River Road; 9740 N. Oracle Road
Wintertime only means one thing: Seis pozole is back! Pozole returned to the beloved restaurant a few months ago, just in time for the colder weather.
For an extra kick, ask for a side of their habanero salsa. It adds the perfect amount of spice for those who prefer a spicier broth. The best part: you can pair your pozole with their house-made horchata. That sounds like my dream meal.
Calle Tepa
For 11 years, Calle Tepa has been a staple for pozole lovers. They offer the classic red pozole sure to hit the spot on a Sunday morning.
You can get the soup in a cup for $8.99 or a bowl for $11.99. But let’s be honest, we’re always getting the bowl.
El Chinito Gordo
Looking to try a pozole that goes out of the box? El Chinito Gordo’s got you covered.
The restaurant, which uses refined central Mexican recipes that have been passed down through generations, offers pozole verde de pollo. Not only does it have a green broth instead of red, but it also uses chicken instead of the typical pork, adding new flavors to the traditional soup.
Tanias 33
Tanias 33, a Barrio Hollywood icon, is known for their menudo, but their pozole is just as good.
Tanias 33 is another place that uses red chile in their broth, serving it alongside cilantro, onion, lemon and salsa. For $7, you can get 16 ounces of their delicious soup. You can even order a gallon so you can share with family during the holidays.
Taco Giro’s pozole is one of the restaurant’s best-sellers.
Taco Giro
610 N. Grande Ave.; 2750 W. Valencia Road; 1402 S. Craycroft Road
In order to make their pozole, Taco Giro said they use high-quality ingredients as well as the perfect balance of salty, savory and a subtle hint of spice.
Their pozole is actually one their bestsellers and they say they get “a bunch of thumbs up” for their tender meat and flavors. “We’re all about making you feel at home every time,” they said.
Unlike other places, Tumerico makes its pozole with carrots and potato, serving it with tortillas, lime and poblanos.
Tumerico
2526 E. Sixth St.; 402 E. Fourth Ave.
This local favorite is another hotspot for pozole. Unlike other places, Tumerico makes their pozole with carrots and potato, serving it with tortillas, lime and poblanos.
Tumerico’s pozole is popular among customers so you may want to get there early. When I called during lunchtime a few days ago, it was already sold out!
Cafe Passe is located at 415 N. Fourth Ave.
Café Passe
After closing for a year, Café Passe is back! This café isn’t just a coffee spot, they also serve other brunch favorites like French toast and burgers. But most importantly, they serve pozole.
Check out their new renovations and lounge in their beloved patio area while you enjoy a bowl of their tasty pozole.
Soup is good on a cold day, here are a few expert tips to make it even better. Buzz60’s Keri Lumm has more.
