Pozole seco is a distinctive regional specialty of Colima, Mexico, known for its unique preparation that sets it apart from traditional pozole. Unlike the classic white pozole, which is a stew featuring hominy, meat, and broth, pozole seco is made using the same core ingredients but without the liquid, resulting in a drier, more concentrated dish.

The origin of pozole seco is not definitively established, but a local story from Manzanillo, a coastal city in Colima, offers one popular explanation. According to this account, a cook at the city's mercado once left a pot of white pozole unattended on the fire. When she returned, the broth had evaporated, leaving behind a thick mixture of meat and hominy. Rather than discarding the dish, the cook spread the thickened contents on a tostada, thus creating the first pozole seco.

Today, pozole seco is a celebrated item in Colima’s culinary scene and can be found throughout the region at various local markets, casual eateries known as cenadurías and comedores, as well as more formal sit-down establishments. One notable venue serving the dish is ¡Aquí Es Colima!, a restaurant located near the central plaza of Colima city, which has gained recognition for showcasing this iconic local fare.

This dish remains a symbol of Colima’s culinary identity, reflecting both tradition and the region’s inventive approach to well-known Mexican recipes.