|Place of origin||Mexico|
|Region or state||Unknown|
|Main ingredients||Hominy, meat (usually pork), chile peppers, seasonings|
|Variations||Blanco, Verde, Rojo|
|Cookbook: Pozole Media: Pozole|
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 frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and New Year's Day.
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).
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.
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, chicharrónes, 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
- Pozolli. (n.d.). Nahuatl dictionary. Retrieved 28 August 2012, from http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso
- 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.
- Cookpad: Pozole Blanco
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