Pozole: Difference between revisions
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{{About|Pozole, the prehispanic soup|the pre-Colombian drink |Pozol}} |
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[[File:Pozole.jpg|thumb|A bowl of Pozole in [[Cuernavaca]], [[Mexico]].]] |
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'''Pozole''' ({{lang-nah|potzolli}}, which means "foamy"; variant spellings: '''''pozolé''''', '''''pozolli''''', '''''posole''''')<ref name=NYTPig/><ref name=StirCrazy>{{cite news|url=http://www.maderatribune.com/life/lifeview.asp?c=253959|work=Madera Tribune|title=Stir Crazy: It's not too late for nice, hot soup|author=Campbell, Cathie |accessdate=2010-05-15}}</ref> is a ritually significant, traditional [[pre-Columbian]] soup or stew from [[Mexico]]. Pozole was mentioned in Fray [[Bernardino de Sahagún]]'s "General History of the Things of New Spain" circa 1500 CE. It is made from [[Nixtamalization|nixtamalized]] [[nixtamal|cacahuazintle corn]],<ref name=NYTPig>{{cite news|url=http://www.nytimes.com/2010/02/17/dining/17appe.html|work=New York Times|title=Save the Pig’s Head for Later|author=Clark, Melissa|accessdate=2010-05-13 | date=2010-02-17}}</ref> with meat, usually [[pork]], [[Chicken (food)|chicken]], [[Turkey (bird)|turkey]], [[pork rind]]s, [[chili pepper]]s, and other seasonings and garnish.<ref name=SFChron>{{cite news|url=http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/12/27/FDMB1B8HC6.DTL|work=San Francisco Chronicle|title=Pozole: Streamlined and budget friendly|author=Duggan, Tara|accessdate=2010-05-15}}</ref> Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the [[American Southwest]]. |
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==Ritual significance== |
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[[File:Dried Maize Mote from Oaxaca.png|thumb|Dried [[maize]], which is often soaked and used for ''pozole'']] |
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Since corn was a [[sacred]] plant for the [[Aztecs]] and other inhabitants of Mesoamerica, ''pozole'' was made to be consumed on special occasions. The conjunction of corn (usually whole [[hominy]] kernels) and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed the gods made humans out of ''[[masa]]'' (cornmeal dough). According to research by the 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.<ref name="cronica1">{{cite web|url=http://www.cronica.com.mx/nota.php?id_nota=317065 |title=Los mexicanos prehispánicos comían pozole con carne humana - La Crónica de Hoy / Lunes 13 de Dic., 2010 |publisher=Cronica.com.mx |date= |accessdate=2010-12-13}}</ref> 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|corn]]. The 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", according to a Spanish priest.<ref name="cronica1"/> |
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{{clr}} |
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==References== |
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{{Reflist}} |
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== Bibliography == |
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*{{Cite book |last=de Sahagún |first=Bernardino |author-link=Bernardino de Sahagún |year=2008 |title=Historia de las Cosas de la Nueva España|place=Barcelona |publisher=Linkgua |isbn=849816849X}}. |
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==External links== |
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* [http://cultura.jalisco.gob.mx/cultpopular/11saborqs.pdf Castro, De Dios, Núñez Sabor que somos, Secretaría de cultura del estado de Jalisco, 2006 ISBN 9706245022] |
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[[Category:Mexican soups]] |
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[[Category:Mexican cuisine]] |
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[[Category:Stews]] |
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[[Category:Nahuatl words and phrases]] |
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[[Category:Mesoamerican cuisine]] |
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[[de:Pozole]] |
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[[es:Pozole]] |
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[[fr:Pozole]] |
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[[it:Pozol]] |
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[[nah:Pozolli]] |
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[[pl:Pozole]] |
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[[pt:Pozole]] |
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[[sv:Pozole]] |
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Revision as of 04:18, 10 February 2012
Pozole (Nahuatl languages: potzolli, which means "foamy"; variant spellings: pozolé, pozolli, posole)[1][2] is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn,[1] with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish.[3] Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest.
Ritual significance
Since corn was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of corn (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed the gods made humans out of masa (cornmeal dough). According to research by the 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.[4] 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 corn. The 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", according to a Spanish priest.[4]
References
- ^ a b 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. "Pozole: Streamlined and budget friendly". San Francisco Chronicle. Retrieved 2010-05-15.
- ^ a b "Los mexicanos prehispánicos comían pozole con carne humana - La Crónica de Hoy / Lunes 13 de Dic., 2010". Cronica.com.mx. Retrieved 2010-12-13.
Bibliography
- de Sahagún, Bernardino (2008). Historia de las Cosas de la Nueva España. Barcelona: Linkgua. ISBN 849816849X..