30+ Delightful Authentic Mexican Stew Recipes to Warm Your Soul

Mexican cuisine is known for its bold flavors, vibrant colors, and a deep sense of tradition.

One of the most comforting and nourishing aspects of Mexican food is its wide array of stews, which bring together rich broths, tender meats, and an assortment of fresh vegetables and spices.

Whether it’s the spicy, tangy depth of a Pozole, the hearty richness of a Caldo de Res, or the flavorful warmth of a Sopa de Mariscos, Mexican stews have a way of warming both the body and the soul.

In this article, we’ve curated a list of 30+ authentic Mexican stew recipes that will take you on a journey through the diverse culinary landscape of Mexico.

From coastal seafood soups to traditional meat stews, these dishes are the heart and soul of Mexican home cooking.

Get ready to explore the comforting, aromatic world of Mexican stews, and learn how to prepare these delicious dishes in your own kitchen!

30+ Delightful Authentic Mexican Stew Recipes to Warm Your Soul

Stews are the cornerstone of Mexican comfort food.

These dishes are not only a celebration of rich, complex flavors but also a testament to the diverse regions and cultures that make up the heart of Mexico.

Whether you’re making a classic Pozole for a festive gathering or a simple Sopa de Frijoles for a cozy family dinner, these stews bring the warmth and hospitality of Mexican kitchens right into your home.

Each recipe tells a story, steeped in tradition and crafted with love, and we hope this collection has inspired you to try your hand at some of these unforgettable dishes.

So, gather your ingredients, start cooking, and enjoy the unforgettable taste of authentic Mexican stews!

Pozole Rojo (Red Hominy Stew)

Pozole Rojo is a traditional Mexican stew steeped in history, often served during celebrations and family gatherings. The vibrant red color of this dish comes from dried chiles, which add a rich depth of flavor. Combined with tender pork, hominy, and a variety of garnishes, this hearty stew is a perfect balance of smoky, savory, and slightly spicy.

Ingredients

For the stew:

• 2 lbs pork shoulder, cut into large chunks
• 1 white onion, quartered
• 6 garlic cloves
• 1 bay leaf
• 8 cups water
• 2 cups canned hominy, drained and rinsed

For the red chile sauce:

• 4 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 1 garlic clove
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• 1 cup water (for blending)

Garnishes (optional but recommended):

• Shredded cabbage or lettuce
• Diced white onion
• Sliced radishes
• Lime wedges
• Dried oregano
• Crushed chili flakes

Instructions

1. Prepare the pork:
   Place the pork shoulder, onion, garlic, bay leaf, and water in a large pot. Bring to a boil, reduce the heat, and simmer for about 1.5 hours or until the pork is tender. Skim off any foam or impurities that rise to the surface. Remove the pork, shred it, and set aside. Strain the broth and return it to the pot.
2. Make the chile sauce:
   Soak the guajillo and ancho chiles in hot water for 15 minutes until softened. Blend them with garlic, oregano, cumin, salt, and 1 cup of water until smooth. Strain the mixture through a sieve to remove any solids.
3. Combine:
   Stir the chile sauce into the pork broth. Add the shredded pork and hominy. Simmer for 30 minutes, allowing the flavors to meld.
4. Serve:
   Ladle the pozole into bowls and top with garnishes of your choice. Serve with lime wedges and warm tortillas or tostadas.

Pozole Rojo is a labor of love that brings people together, whether during festivities or a cozy family dinner. Its customizable garnishes allow everyone to tailor their bowl, creating a communal experience that highlights the beauty of Mexican cuisine.

Birria de Res (Beef Stew)

Birria de Res is a deeply flavorful Mexican stew traditionally made with goat or lamb, but this beef version has gained widespread popularity. Originating from the state of Jalisco, this dish is renowned for its smoky, spicy, and slightly tangy flavors. It’s often enjoyed with warm tortillas, making it perfect for tacos or as a standalone stew.

Ingredients

For the stew:

• 3 lbs beef short ribs or chuck roast
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried chipotle chile
• 4 garlic cloves
• 1 white onion, quartered
• 2 tomatoes, chopped
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp oregano
• 1 tsp cumin
• 6 cups water
• Salt and pepper to taste

For serving:

• Warm corn tortillas
• Chopped cilantro
• Diced onion
• Lime wedges

Instructions

1. Prepare the beef:
   Season the beef with salt and pepper. Sear in a large pot until browned on all sides. Remove and set aside.
2. Make the sauce:
   Toast the dried chiles in a dry skillet until fragrant. Soak them in hot water for 10 minutes, then blend with garlic, onion, tomatoes, oregano, and cumin until smooth.
3. Combine and simmer:
   Return the beef to the pot, pour the sauce over, and add the cinnamon stick, bay leaves, and water. Cover and simmer for 2–3 hours, or until the beef is fork-tender.
4. Serve:
   Shred the beef and serve it in bowls of broth or with tortillas for tacos. Top with cilantro, onion, and a squeeze of lime.

Birria de Res is more than just a stew—it’s a celebration of flavor. Whether sipped as a comforting broth or transformed into tacos, birria delivers a culinary experience that reflects the rich traditions of Mexican cooking.

Caldo de Camarón (Mexican Shrimp Stew)

Caldo de Camarón is a vibrant, seafood-based stew that showcases the coastal flavors of Mexico. Infused with dried chiles, tomatoes, and aromatic spices, this dish is a comforting and hearty option for seafood lovers. It’s traditionally served with warm tortillas and lime wedges for a complete and satisfying meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 6 cups water
• 2 dried guajillo chiles
• 1 dried pasilla chile
• 2 tomatoes, chopped
• 1 white onion, diced
• 2 garlic cloves
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 potato, diced
• 1 tsp oregano
• 1 tsp paprika
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the chile base:
   Toast the guajillo and pasilla chiles in a dry skillet until fragrant. Soak in hot water for 10 minutes. Blend with tomatoes, garlic, and a little soaking water until smooth. Strain and set aside.
2. Cook the vegetables:
   Heat olive oil in a large pot. Sauté onion, carrots, celery, and potato until slightly softened, about 5 minutes.
3. Combine and simmer:
   Add the chile sauce, water, oregano, and paprika. Simmer for 20 minutes, or until the vegetables are tender.
4. Add the shrimp:
   Stir in the shrimp and cook for 5 minutes, or until pink and opaque. Adjust seasoning with salt and pepper.
5. Serve:
   Ladle into bowls and serve with warm tortillas, lime wedges, and optional hot sauce.

Caldo de Camarón brings a taste of the ocean to your table, combining bold flavors with the natural sweetness of shrimp. This dish is a reminder of Mexico’s rich seafood traditions and is sure to impress with its vibrant taste and comforting warmth.

Sopa de Lima (Lime Soup)

Sopa de Lima is a traditional Mexican soup originating from the Yucatán Peninsula. It combines the refreshing zing of lime with the depth of chicken broth, creating a unique, tangy flavor profile. This light yet flavorful soup is perfect for a quick meal or as a starter to a festive Mexican dinner.

Ingredients

• 2 lbs chicken breast or thighs, bone-in
• 1 white onion, halved
• 3 garlic cloves, smashed
• 2 bay leaves
• 8 cups chicken broth
• 1 large tomato, chopped
• 2 limes, juiced
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• 1/4 cup vegetable oil
• Fresh cilantro, chopped (for garnish)
• Sliced radishes (for garnish)

Instructions

1. Prepare the chicken broth:
   In a large pot, add the chicken, onion, garlic, bay leaves, and chicken broth. Bring to a boil, then reduce the heat and simmer for 45 minutes until the chicken is cooked and tender. Remove the chicken, shred it, and set aside. Strain the broth, discarding the solids, and return the broth to the pot.
2. Make the soup:
   Add the chopped tomato, lime juice, cumin, and oregano to the strained broth. Simmer for an additional 15 minutes. Season with salt and pepper to taste.
3. Fry the tortilla strips:
   In a skillet, heat the vegetable oil over medium heat. Fry the tortilla strips until crispy and golden. Remove them and drain on paper towels.
4. Serve:
   Add the shredded chicken back into the soup and stir to combine. Ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, and sliced radishes. Serve with extra lime wedges on the side.

Sopa de Lima is a refreshing, light yet satisfying dish that balances the tang of lime with savory, aromatic flavors. Perfect for warm days or as a comforting starter, this soup captures the essence of Mexican Yucatán cuisine. It’s a versatile dish that is easy to prepare, yet full of vibrant flavors.

Estofado de Pollo (Mexican Chicken Stew)

Estofado de Pollo is a rich, savory chicken stew that draws its flavors from a combination of tomatoes, carrots, potatoes, and spices. This homestyle Mexican dish is simple yet comforting, often served with rice or warm tortillas. It’s perfect for family gatherings and is a great way to enjoy a hearty, satisfying meal.

Ingredients

• 4 bone-in chicken thighs, skin-on
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Brown the chicken:
   Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 8 minutes. Remove the chicken from the pot and set aside.
2. Cook the vegetables:
   In the same pot, add the onion and garlic. Sauté for 2–3 minutes until softened. Add the tomatoes, carrots, and potatoes, and cook for another 5 minutes.
3. Add spices and broth:
   Stir in the cumin, paprika, thyme, and bay leaf. Return the chicken to the pot and add the chicken broth. Bring to a boil, then lower the heat and simmer for 40 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Serve:
   Remove the chicken from the pot, shred the meat, and return it to the stew. Season with salt and pepper to taste. Garnish with fresh cilantro and serve with rice or warm tortillas.

Estofado de Pollo is a comforting and hearty dish that brings together the flavors of Mexico in a simple, satisfying way. The stew’s rich broth, tender chicken, and vegetables make it a filling meal for any occasion. It’s a great dish to prepare in advance, as the flavors continue to deepen and improve with time.

Caldo Tlalpeño (Tlalpeño Soup)

Caldo Tlalpeño is a hearty, flavorful Mexican soup from the state of Tlaxcala. It’s known for its balance of savory broth, tender chicken, and a perfect touch of heat from chipotle chiles. With vegetables such as carrots, zucchini, and corn, this soup is both nutritious and satisfying. It’s ideal for a chilly day or as a nourishing meal after a long day.

Ingredients

• 4 chicken breasts or thighs, bone-in
• 1 onion, quartered
• 2 garlic cloves, smashed
• 2 bay leaves
• 6 cups chicken broth
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 ear of corn, cut into 4 pieces
• 2 chipotle chiles in adobo sauce, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• Avocado slices (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the chicken broth:
   In a large pot, combine the chicken, onion, garlic, bay leaves, and chicken broth. Bring to a boil, then lower the heat and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken from the pot and set aside. Strain the broth, discarding the solids, and return the broth to the pot.
2. Cook the vegetables:
   Add the carrots, zucchini, and corn to the broth. Simmer for 10 minutes until the vegetables are tender.
3. Add chipotle and seasoning:
   Stir in the chopped chipotle chiles, thyme, and salt and pepper. Continue to cook for another 5 minutes.
4. Serve:
   Shred the chicken and add it back into the soup. Ladle into bowls and garnish with fresh cilantro and avocado slices. Serve with warm tortillas on the side.

Caldo Tlalpeño is a fulfilling and spicy Mexican soup that highlights the warming flavors of chipotle, tender chicken, and hearty vegetables. Its balance of heat and freshness makes it perfect for a comforting meal, whether enjoyed on a cold day or as a flavorful treat year-round.

Carne en su Jugo (Beef in Its Juices)

Carne en su Jugo is a beloved Mexican dish from the state of Jalisco. This stew combines tender beef cooked in its own juices with crispy bacon, beans, and a flavorful broth. The dish’s depth of flavor is achieved through a careful balance of savory and tangy ingredients, making it an unforgettable meal that pairs wonderfully with tortillas or rice.

Ingredients

• 1 lb beef flank steak, cut into small pieces
• 1/2 lb bacon, chopped
• 1 white onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 2 cups beef broth
• 1 cup cooked pinto beans, mashed
• 2 jalapeños, sliced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Cook the bacon:
   In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Sauté the beef and vegetables:
   In the same pot, add the beef pieces and cook until browned on all sides. Add the onion and garlic, and cook for another 2-3 minutes until fragrant.
3. Add the liquids and seasonings:
   Stir in the chopped tomatoes, beef broth, mashed beans, jalapeños, cumin, oregano, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, allowing the flavors to meld.
4. Finish and serve:
   Stir in the crispy bacon and cook for another 5 minutes. Adjust seasoning to taste. Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve with warm tortillas.

Carne en su Jugo is a deeply flavorful stew that is both hearty and comforting. The combination of tender beef, crispy bacon, and mashed beans makes for a rich, satisfying dish. It’s perfect for family meals or casual gatherings, offering a warm and inviting taste of traditional Mexican cuisine.

Caldo de Pescado (Fish Stew)

Caldo de Pescado is a light yet satisfying Mexican fish stew, typically made with fresh white fish like tilapia or snapper. The broth is delicately flavored with tomatoes, herbs, and a hint of lime, while the fish remains tender and flaky. This dish is popular along Mexico’s coasts, where it is enjoyed both as a comfort food and as a way to savor the fresh catch of the day.

Ingredients

• 2 lbs white fish fillets (tilapia, snapper, or any firm fish)
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 tomatoes, chopped
• 2 carrots, peeled and sliced
• 1 zucchini, chopped
• 4 cups fish stock or water
• 1 lime, juiced
• 1 tsp ground cumin
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the broth:
   In a large pot, sauté the onion and garlic over medium heat until softened, about 3 minutes. Add the chopped tomatoes and cook until they break down and release their juices, about 5 minutes.
2. Add the vegetables and stock:
   Add the sliced carrots, zucchini, fish stock (or water), lime juice, cumin, thyme, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
3. Add the fish:
   Gently add the fish fillets to the pot. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Serve:
   Ladle the caldo de pescado into bowls, ensuring each serving has some of the fish and vegetables. Garnish with fresh cilantro and serve with lime wedges and warm tortillas.

Caldo de Pescado is a light and nourishing dish that highlights the natural flavors of the fish while complementing it with the freshness of vegetables and the tang of lime. It’s a perfect dish for those who love seafood and enjoy a healthy, flavorful meal. Whether on a warm summer day or a chilly evening, this stew brings the coastal flavors of Mexico to your table.

Sopa de Frijoles (Mexican Bean Soup)

Sopa de Frijoles is a hearty and comforting Mexican soup made with black or pinto beans. This dish is simple yet flavorful, with beans simmered in a rich, smoky broth and served with crispy tortilla strips. The soup is often garnished with fresh cilantro, cheese, and a squeeze of lime, making it a satisfying and filling meal that is perfect for cold days.

Ingredients

• 2 cups dried pinto or black beans, soaked overnight
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 6 cups vegetable or chicken broth
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the beans:
   Drain and rinse the soaked beans. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté for 3 minutes until softened. Add the tomatoes, cumin, and smoked paprika, cooking for another 5 minutes.
2. Cook the beans:
   Add the soaked beans and broth to the pot. Bring to a boil, then reduce the heat and simmer for 1.5–2 hours, or until the beans are soft and tender. Season with salt and pepper to taste.
3. Make the tortilla strips:
   In a separate pan, heat oil over medium heat. Fry the tortilla strips until crispy and golden. Drain on paper towels.
4. Serve:
   Ladle the sopa de frijoles into bowls and top with crispy tortilla strips, crumbled queso fresco, and fresh cilantro. Serve with lime wedges for an extra burst of flavor.

Sopa de Frijoles is a quintessential Mexican comfort food. The combination of tender beans, smoky broth, and crispy tortilla strips offers a perfect balance of flavors and textures. It’s an easy-to-make dish that feels like a warm hug on a cold day, and the garnishes add a fresh and tangy element that elevates the soup to something truly special.

Chiles en Nogada (Chiles Poblano in Walnut Sauce)

Chiles en Nogada is a traditional Mexican dish that embodies the colors of the Mexican flag and is often served during Mexican Independence Day celebrations. The dish features poblano chiles stuffed with a rich, spiced picadillo (ground meat and fruit), all covered in a creamy walnut sauce. Topped with pomegranate seeds, this dish is both a visual and culinary masterpiece, offering a perfect blend of savory, sweet, and tangy flavors.

Ingredients

• 6 poblano chiles, roasted, peeled, and deseeded
• 1 lb ground pork or beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1/2 cup almonds, chopped
• 1/4 cup raisins
• 1 apple, peeled and chopped
• 1 peach, peeled and chopped
• 1/4 cup cinnamon (ground or stick)
• 1/2 cup chicken broth
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup walnuts, peeled
• 1/4 cup milk
• 1 tbsp sugar
• 1 tbsp brandy or sherry (optional)
• 1/4 cup pomegranate seeds (for garnish)
• Fresh parsley (for garnish)

Instructions

1. Prepare the chiles:
   Roast the poblano chiles over an open flame or under a broiler until the skins are charred. Place them in a plastic bag or under a damp towel to steam for 10 minutes. Peel off the charred skin, remove the seeds, and set aside.
2. Prepare the picadillo:
   In a large skillet, cook the ground meat over medium heat until browned. Add the chopped onion and garlic, cooking for another 3-5 minutes. Stir in the tomato, raisins, almonds, apple, peach, cinnamon, and cumin. Pour in the chicken broth and cook for an additional 5 minutes. Season with salt and pepper to taste.
3. Make the walnut sauce:
   In a blender, combine the walnuts, milk, sugar, and brandy (if using). Blend until smooth and creamy. Adjust the consistency by adding more milk if necessary.
4. Stuff the chiles:
   Stuff each poblano chile with the picadillo mixture. Arrange the stuffed chiles on a serving dish.
5. Top and garnish:
   Pour the walnut sauce over the stuffed chiles, covering them generously. Garnish with pomegranate seeds and fresh parsley. Serve immediately.

Chiles en Nogada is a regal dish that brings together the rich history and vibrant flavors of Mexico. The savory picadillo, creamy walnut sauce, and the sweetness from the fruits and pomegranate create an unforgettable combination. This dish is often reserved for special occasions, making it a perfect choice for celebrations or festive dinners.

Tacos de Cochinita Pibil (Slow-Cooked Pork Tacos)

Tacos de Cochinita Pibil are a classic dish from the Yucatán Peninsula. The pork is marinated in achiote paste, citrus juice, and other seasonings, then slow-cooked until it is fall-apart tender. This taco filling is typically served with pickled red onions, and it’s a flavorful, aromatic dish that encapsulates the essence of Mexican cuisine, especially in the southern regions.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 3 tbsp achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 bay leaves
• 1/2 cup chicken broth
• 12 small corn tortillas

For the pickled onions:

• 1 red onion, thinly sliced
• 1/2 cup vinegar
• 1/4 cup water
• 1 tsp sugar
• 1/2 tsp salt
• 1 clove garlic, smashed
• 1-2 habanero peppers, sliced (optional)

Instructions

1. Marinate the pork:
   In a bowl, mix the achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Coat the pork chunks in the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
2. Cook the pork:
   Preheat the oven to 300°F (150°C). Place the marinated pork in a large oven-safe dish and add the bay leaves and chicken broth. Cover with foil and bake for 3–4 hours, or until the pork is tender and easily shreds with a fork.
3. Pickle the onions:
   In a small saucepan, combine the vinegar, water, sugar, salt, garlic, and habanero peppers (if using). Bring to a boil, then remove from the heat and pour over the sliced red onions. Let sit for at least 30 minutes.
4. Assemble the tacos:
   Once the pork is cooked, shred it with two forks. Warm the tortillas and top with the cochinita pibil. Add pickled onions and serve with lime wedges.

Tacos de Cochinita Pibil are a true delight, showcasing the tender, flavorful pork that has been slow-cooked to perfection. The achiote marinade provides a deep, earthy flavor, while the tangy pickled onions add a fresh contrast. These tacos are a fantastic example of Yucatán’s culinary prowess and are sure to impress any taco lover.

Caldo de Albóndigas (Mexican Meatball Soup)

Caldo de Albóndigas is a classic Mexican meatball soup that’s both comforting and flavorful. The meatballs are made from a mixture of ground beef, rice, and herbs, and they’re simmered in a rich broth with vegetables like carrots, potatoes, and zucchini. This soup is filling, hearty, and perfect for a cozy meal with your family.

Ingredients

• 1 lb ground beef
• 1/2 cup rice
• 1 egg
• 1/4 cup cilantro, chopped
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 zucchini, chopped
• 6 cups beef broth
• 1 tbsp vegetable oil
• Lime wedges (for serving)
• Fresh cilantro (for garnish)

Instructions

1. Make the meatballs:
   In a bowl, combine the ground beef, rice, egg, chopped cilantro, cumin, garlic powder, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Cook the vegetables:
   In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté for 3-5 minutes until softened. Add the carrots, potatoes, and zucchini, cooking for an additional 5 minutes.
3. Simmer the soup:
   Pour in the beef broth and bring the mixture to a boil. Carefully add the meatballs to the pot, lowering the heat once boiling. Simmer for 30–40 minutes until the meatballs are cooked through and the vegetables are tender.
4. Serve:
   Ladle the caldo de albóndigas into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Caldo de Albóndigas is a comforting and hearty Mexican soup that’s perfect for cooler evenings. The combination of flavorful meatballs and nutritious vegetables in a rich broth makes it an incredibly satisfying dish. It’s a wonderful option for family meals and a dish that brings everyone together at the table.

Pozole Rojo (Red Hominy Stew)

Pozole Rojo is a traditional Mexican stew that has been enjoyed for centuries, with roots dating back to ancient Aztec cuisine. The dish features hominy, a type of processed corn, simmered with pork or chicken in a flavorful red broth made from dried chiles. It’s typically served with a variety of garnishes like lettuce, radishes, oregano, and lime, offering a satisfying combination of rich flavors and textures.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• 6 cups water
• 2 cans hominy (about 30 oz each), drained and rinsed
• 5 dried guajillo chiles
• 3 dried ancho chiles
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp vegetable oil
• Fresh garnishes: lettuce, radishes, oregano, lime wedges, cilantro, and tostadas

Instructions

1. Prepare the broth:
   In a large pot, add the pork shoulder, onion, garlic, bay leaves, and water. Bring to a boil, then lower the heat and simmer for 2–3 hours until the pork is tender and fully cooked. Skim off any impurities from the surface during cooking. Once the pork is done, remove it from the pot, shred it, and set aside. Strain the broth and return it to the pot.
2. Prepare the red sauce:
   While the pork is cooking, remove the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet for a few seconds, then soak them in hot water for 10-15 minutes until softened. Blend the chiles with a little water, cumin, oregano, salt, and pepper until smooth.
3. Combine and simmer:
   Add the shredded pork, hominy, and red chile sauce to the strained broth. Simmer for 30 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.
4. Serve:
   Ladle the pozole into bowls and garnish with fresh lettuce, radishes, oregano, cilantro, and lime wedges. Serve with crispy tostadas or warm tortillas.

Pozole Rojo is a beloved Mexican dish that brings people together around the table. The tender pork, hearty hominy, and rich, spicy broth create a comforting meal that’s perfect for large gatherings or festive occasions. The variety of garnishes adds freshness and texture, making each bite an enjoyable experience. It’s a perfect dish to share with family and friends, offering a taste of authentic Mexican comfort food.

Sopa de Mariscos (Mexican Seafood Soup)

Sopa de Mariscos is a vibrant and flavorful Mexican seafood soup brimming with a variety of shellfish and fish, simmered in a rich tomato-based broth. This dish is commonly enjoyed along Mexico’s coasts and is often served as a hearty, satisfying meal during colder months. It’s an excellent choice for seafood lovers, as it captures the fresh and bold flavors of the sea.

Ingredients

• 1 lb mixed seafood (shrimp, clams, mussels, and white fish fillets)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 1 zucchini, chopped
• 4 cups fish stock or water
• 1 tbsp vegetable oil
• 1/4 cup tomato paste
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 bay leaves
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)
• Tortillas or crusty bread (for serving)

Instructions

1. Prepare the base:
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté for 5 minutes until softened. Stir in the chopped tomatoes and cook for another 5 minutes until they begin to break down.
2. Create the broth:
   Add the tomato paste, cumin, paprika, bay leaves, and fish stock (or water) to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld.
3. Add the seafood:
   Add the mixed seafood to the pot and cook for 5–7 minutes, until the shrimp are pink and the clams and mussels open. Add the chopped zucchini and simmer for an additional 5 minutes until the vegetables are tender.
4. Serve:
   Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges and warm tortillas or crusty bread for dipping.

Sopa de Mariscos is a refreshing and hearty soup that highlights the bounty of the sea. With its savory tomato broth, fresh seafood, and tender vegetables, it’s a dish that can be enjoyed year-round. The light but flavorful nature of this soup makes it a perfect starter for a Mexican seafood feast or a standalone meal to enjoy on a cozy evening.

Pipián Verde (Green Pumpkin Seed Stew)

Pipián Verde is a traditional Mexican dish made with a rich green sauce composed of pumpkin seeds (pepitas), tomatillos, and fresh herbs. Often served with chicken or pork, this stew is earthy, tangy, and subtly spiced. The addition of the pumpkin seeds provides a creamy texture and nutty flavor, making this dish a standout example of Mexican cuisine.

Ingredients

• 1 lb chicken thighs or pork shoulder, cut into chunks
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 tomatillos, husked and chopped
• 1/2 cup pumpkin seeds (pepitas)
• 1/4 cup cilantro, chopped
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 jalapeño, chopped (optional for heat)
• Salt and pepper to taste
• 2 tbsp sesame seeds (for garnish)
• Fresh cilantro (for garnish)
• Warm tortillas (for serving)

Instructions

1. Cook the meat:
   Heat the vegetable oil in a large pot over medium heat. Brown the chicken or pork pieces on all sides. Remove the meat and set aside.
2. Prepare the green sauce:
   In the same pot, add the onion and garlic, sautéing for 3–4 minutes until softened. Add the tomatillos, pumpkin seeds, cilantro, chicken broth, cumin, oregano, and jalapeño (if using). Simmer for 10 minutes, then blend the mixture until smooth. Season with salt and pepper.
3. Simmer the stew:
   Return the browned chicken or pork to the pot, and pour the green sauce over the meat. Simmer on low for 30–40 minutes, until the meat is tender and fully cooked.
4. Serve:
   Ladle the pipián verde into bowls and garnish with sesame seeds and fresh cilantro. Serve with warm tortillas for dipping.

Pipián Verde is a deeply flavorful stew that beautifully blends earthy, tangy, and spicy elements. The rich green sauce, made from pumpkin seeds and tomatillos, provides a creamy and nutty foundation for the chicken or pork. This dish offers a unique and comforting taste of traditional Mexican cuisine, perfect for any meal where you want something hearty yet full of flavor.

Note: More recipes are coming soon!