Pozole (Spanish pronunciation: [po'sole]; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.

It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.

Known in Mesoamerica since the pre-Columbian era, the stew is common across Mexico and neighboring countries, served both as a day-to-day meal and as a festive dish.

Common toppings include chopped onion, shredded cabbage, sliced radish, avocado, limes, oregano, tostadas, chicharrón, and chiles.

It is also popular in the cuisine of New Mexico where it is known as posole, and is a common dish among the Puebloan Indigenous peoples residing along the Rio Grande.

[9] It is often made from dried blue corn posole kernels; green chiles and juniper berries (instead of bay leaves) are added to the stew.