|Place of origin||Mexico|
|Main ingredient(s)||Hominy, meat (usually pork), chili peppers, seasonings|
Pozole (Nahuatl: pozolli po'solːi (help·info)), which means "foamy"; variant spellings: pozolé, pozolli, or more commonly in the U.S. – posole) is a traditional pre-Columbian soup or stew from Mexico, which once had ritual significance. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500. It is made from nixtamalized cacahuazintle maize, with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish. After colonization by the Spaniards, the ingredients of pozole changed, but the staple maize remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
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 believed the gods made humans out of masa (cornmeal dough).
Dried hominy, which is often soaked and used for pozole
- Clark, Melissa (2010-02-17). "Save the Pig’s Head for Later". New York Times. Retrieved 2010-05-13.
- Campbell, Cathie. "Stir Crazy: It's not too late for nice, hot soup". Madera Tribune. Retrieved 2010-05-15.
- Duggan, Tara (2009-12-27). "Pozole: Streamlined and budget friendly". San Francisco Chronicle. Retrieved 2010-05-15.
- Pozolli. (n.d.). Nahuatl dictionary. Retrieved August 28, 2012, from http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso
- de Sahagún, Bernardino (2008). Historia de las Cosas de la Nueva España. Barcelona: Linkgua. ISBN 84-9816-849-X..