Pozole, Delicious Mexican Dish

Pozole is a delicious dish prepared with corn, meat, pepper and vegetables in a hearty broth. It has been a very popular dish in Mexico ever since Pre-Hispanic times. Fray Bernardino de Sahagun recalled, in the General History of Things from New Spain, that during the celebrations in honor of god Xipe, Emperor Moctezuma was served a huge pozole dish, crowned with the thigh of a sacrificed prisoner.

Pozole, word of Nahuatl origin meaning froth, is a soup prepared with grains of a special corn called cacahuazintle, pre-cooked in a water solution with calcium oxide for a couple of hours, making the corn grains lose their fibrous outer layer so that they open like flowers when boiled, giving them the appearance of froth.

This corn is added to a broth with shredded chicken or pork. When serving, other ingredients are placed at the table to be added according to taste, such as lettuce, onion, oregano, lemon, radishes, pepper and fried tortillas.

It is common to find this dish at parties because it can be prepared in large amounts to satisfy many guests.

During its passage through various centuries of Mexican history, pozole has been modified according to the ingredients and taste of each region. Green tomatoes are added in the State of Guerrero, people from Michoacán add pork rinds, Colima residents enjoy it with white cheese and at coastal areas it is common to add sardines. The best known recipe is from Jalisco, prepared with pork and dried poblano peppers.

Artículo Producido por el Equipo Editorial Explorando México.
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