Pozole (pronounced poh-SOH-leh), sometimes spelled posole in the southwestern United States, is the quintessential Mexican party food; patriotic holidays, weddings, and patron saints’ days are frequently celebrated with a steaming bowl of this fragrant, comforting soup. Originally made with slowly cooked pork, the chicken version (pozole de pollo) of this classic has become popular in recent years.

The following recipe will show you how to make basic “white” or “plain” pozole, and then let you in on the few additional ingredients needed to turn this into a red or green version. In any of its varieties, pozole´s attraction and comfort food status thrives because of its main components: a hot, flavorful broth, slightly chewy corn, meat, and a wealth of bright, crunchy garnishes.

Making traditional pozole from scratch involves nixtamalizing the corn kernels, a labor-intensive process that takes at least a couple of days. Such elaborate preparation is well worth the effort when one is making dozens of servings for a special occasion. In this version, however, you can make a deliciously aromatic soup with much less effort, turning your pozole into a wonderful everyday type of dish. But do not hesitate to serve it at a party—your guests will be grateful that you did.