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Satisfy your pozole craving at these 9 local places

Dec 8, 2025
Dec 8, 2025

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 to get 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.

Low and slow is exactly how they cook it at Humo Cocina Mexicana too.

Owner Ramon Monge, learned the secrets of making a warm, comforting bowl of pozole from his mom back in Hermosillo, Sonora. He and his family would indulge in the savory soup every Christmas and Día de la Virgen.

"It's perfect for the cold weather too," Monge said.

Using all local ingredients, Monge spends four to five hours slowly cooking the soup to ensure maximum flavor. When its ready, they serve it in a big bowl along with lime, radishes, cabbage onion and of course, a piece of buttery toast.

One bite and you'll be instantly transported into your grandma's house.

"People say it has very good flavor, that it reminds them of their nana's," Monge said.

Like Seis and Humo Cocina Mexicana, 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.