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Pozole

Pozole
WhitePozoleDF.JPG
TypeSoup
Place of originMexico
Region or stateUnknown[citation needed]
Serving temperatureHot
Main ingredientsHominy, meat (usually pork), chile peppers, seasonings
VariationsBlanco, 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.

It is a typical dish in various states such as Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, and Morelos.[citation needed] Pozole is served in Mexican restaurants worldwide.

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.

History

This drawing from page 22 of the Codex f Magliabechiano depicts pozole.[1]

Pozole was mentioned in the Florentine Codex by Bernardino de Sahagún.[2] 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)[citation needed].

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.[3]

Recipe For Green Pozole

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

Preparation and variations

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,[4] 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.

See also

References

  1. ^ Pozolli. (n.d.). Nahuatl dictionary. Retrieved 28 August 2012, from [whp.uoregon.edu]
  2. ^ Bernardino de Sahagún, Florentine Codex: General History of the Things of New Spain (Translation of and Introduction to Historia General de Las Cosas de La Nueva España; 12 Volumes in 13 Books ), trans. Charles E. Dibble and Arthur J. O Anderson (Salt Lake City: University of Utah Press, 1950-1982). Images are taken from Fray Bernardino de Sahagún, The Florentine Codex. Complete digital facsimile edition on 16 DVDs. Tempe, Arizona: Bilingual Press, 2009. Reproduced with permission from Arizona State University Hispanic Research Center.
  3. ^ Mexico On My Plate: Red Pozole and It’s History
  4. ^ Cookpad: Pozole Blanco