The three main types of pozole are Rojo (Red), flavored with dried red chiles; Verde (Green), made with tomatillos and green chiles; and Blanco (White), the simplest version with a clear broth, focusing on the hominy and meat flavors without added sauces. All versions feature hominy and meat (usually pork or chicken), but differ in their broth's color and flavor profile, depending on whether they use distinct chili-based sauces or not. Plus, you'll learn how to prepare all the little extras that go with serving and eating pozole.