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Panocha New Mexico1.jpg
Small serving of panocha from Chimayó, New Mexico
Place of originUnited States
Region or stateNew Mexico southern Colorado
Main ingredientsGround sprouted wheat flour, piloncillo

Panocha, in New Mexico and southern Colorado, is a pudding made from ground sprouted wheat and piloncillo. It is traditionally eaten during Lent.[1] The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.[2]

In other regions, "panocha" can mean penuche or panuche. In Spanish slang, it is a taboo word for the vulva, a fact that has led to many deliberate and accidental puns. It can also mean a coward.

In some regions of Spain (e.g. Aragón), una panocha de maiz is an ear of corn.


  1. ^ Cobos, Rubén. A Dictionary of New Mexico and Southern Colorado Spanish. Santa Fe NM: Museum of New Mexico Press. p. 126. ISBN 0-89013-142-2.
  2. ^ Curtis, Susan (1998). The Santa Fe School of Cooking Cookbook: spirited Southwestern. Gibbs Smith. p. 99. ISBN 0-87905-619-3. Retrieved 2008-03-29. Includes directions for making panocha flour.

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