Mexican stews

Pozole (; from ) 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.

Birria () is a regional variation of barbacoa from western Mexico, mainly made with goat, beef or lamb. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (). Originally, birria was the regional name given in the state of Jalisco and surrounding areas to meats cooked or roasted in a pit or earth oven, what is known as barbacoa in other regions of Mexico, but for many people today, mostly in the United States, birria is now a distinct dish.

Mexican fish stew