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|Place of origin||Mexico|
|Region or state||Unknown|
|Main ingredients||Hominy, meat (usually pork), chile peppers, seasonings|
|Variations||Blanco, Verde, Rojo|
Pozole (Nahuatl languages: pozolli Spanish pronunciation: [po'sole], pozole), which means "hominy", is a traditional soup or stew from Mexico. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Pozole is typically served on New Year's Eve to celebrate the new year.
Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and other holidays.
Pozole was mentioned in the Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans(which?) believed the gods made humans out of masa (cornmeal dough).
According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar" [to human flesh], according to Bernardino de Sahagún.
1/2 White Onion, 16oz Tomatillos, 4 Jalapeños, 2 Poblanos, Bay Leaves, 3 Tablespoons oil, 4 Cloves Garlic, Two Teaspoons Salt, 1.5 Pounds of Chicken, 50-60 Ounces of Hominy, 2 Cups Water, 6 Cups Chicken Stock
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat. Once you roast the poblanos, the jalapeños, tomatillos, garlic, and onion on a hot surface, a cast iron pan is best, you clean the peppers and tomatillos and then blend everything up in a blender to create a base for your soup. You then take your base and add it to a pot with your chicken stock and water and then slowly cook it for 4 hours on high or 8 hours on low in a crockpot to create optimal richness in the soup.
The three main types of pozole are blanco/white, verde/green and rojo/red.
White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, or pepitas. Red pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
When pozole is served, it is accompanied by a wide variety of condiments, potentially including chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrón, or chiles.
Dried hominy can be used for pozole, but it must be soaked and cooked.
Green pozole, cooked in Guerrero State fashion
Green pozole, with condiments, served in Zihuatanejo (Guerrero)
Red pozole, served in Mexico City