The flavor of freedom: How to make Mexican Pozole

(Published in the Pacific Pearl Magazine September 2025)
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By Maaike Hoekstra
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Ever wondered what it feels like to celebrate freedom with fireworks over the Pacific and the pulse of banda music echoing through the streets? If you’re planning a trip to Mazatlán in September, you’re in for one of the most vibrant cultural explosions of the year. But be warned: once you experience Día de la Independencia here, ordinary holidays will never feel the same.
September might technically be Mexico’s rainy season—but in Mazatlán, the skies clear just in time for celebration. Mexican Independence Day (September 16) and its lead-up on el Grito de Dolores (September 15) transform the city into a blur of color, flavor, and patriotic pride. Locals decorate their homes and cars with Mexican flags, mariachi and banda echo across the city, and families flood the streets in an electric atmosphere that you’ll never forget.

What Is Día de la Independencia in Mexico?
Forget Cinco de Mayo—Mexico’s true Independence Day is September 16, honoring the moment in 1810 when Father Miguel Hidalgo rang the church bell in Dolores and called for rebellion against Spanish rule. The celebration kicks off the night before, on 15 de septiembre, with the Grito de Independencia reenacted by the mayor in Mazatlán’s central plaza.
Día de la Independencia isn’t complete without antojitos mexicanos (Mexican street snacks). Mexicans embrace foods that represent national identity, and pozole (pork hominy soup) is one of the most iconic examples. It ties together indigenous roots, colonial history, and modern-day traditions—much like Mexico’s complex past.

Did you know that there are three versions of Pozole? Rojo (red) – with guajillo or ancho chili, Verde (green) – with tomatillos and green chilies and Blanco (white) – plain, without colorants. These match the colors of the Mexican flag, making pozole a visually patriotic centerpiece at Independence Day parties.
Pozole is ideal for feeding large groups, making it perfect for family reunions and neighborhood fiestas. It’s usually served with toppings like radishes, lettuce, onion, lime, and tostadas—encouraging a shared, festive experience. How difficult is it to make pozole? It’s all about the right ingredients and a long prep time. Invite your friends, bring out the tequila and let’s get started.

How to make Pozole

INGREDIENTS:

• 1 kg (2 lb) pre-cooked hominy
• 1.5 kg (3 lb) pork shank, cut in cubes
• 1 kg (2 lb) pork neckbone, cut in cubes
• 2 kg (4 lb) lean pork, diced
• 150 gr (5 oz) dried pasilla chili
• 1 onion, cut in quarters
• ½ head of garlic
• 5 cloves of garlic
• 5 liter (1.5 gallon) water to cook the meat
• Salt, pepper and oregano to taste

PREPARATION

Rinse the pre-cooked hominy and set aside. In a large soup pot bring the water, ½ onion and ½ head of garlic to a boil. Add the pork shank pieces and cook for 30 minutes. Then add the pork neck bone and cook for an additional 30 minutes. Finally add the lean pork meat and salt to taste. Cook for another 30 minutes. Once all the meat is cooked, add the pre-cooked hominy and the remaining half onion.
Remove the stems and seeds of the guajillo chilies. In a small saucepan cook the chilies in 3 cups of water for 5 minutes. Remove from the heat. Once it has cooled down, blend the chilies with the garlic cloves. Pass through a strainer into the pozole soup. Add freshly ground pepper and oregano to taste. Simmer for 5 minutes and season with salt if necessary.
Serve the pozole in Mexican pottery bowls, with tostadas, radish slices, finely sliced cabbage, chopped onion, oregano or cilantro to taste and lime.
SERVES 8 PEOPLE

How to book to Flavor Teller food tour?
Experiencing Día de la Independencia in Mazatlán is a full-body immersion into Mexican spirit. Between the savory flavors, the pulse of the music, and the warmth of the people, it’s a memory that etches itself into your heart. Want a front-row seat to Mazatlán’s most unforgettable fiesta? Join a Flavor Teller tour this September. But don’t wait—tours fill fast. Reserve your spot now on www.flavorteller.com and experience the real Mazatlán.