When you talk about pozole you think about enjoying it with family or friends. You can choose: red, white or green; with pork, chicken, sardines or even vegetarian; and of course, lettuce, oregano and radishes. This ancient dish is a delicious excuse to get together during the mexican national holidays.
The origins of Pozole
Many mexican states claim its creation, Guerrero and Jalisco fight for the first place. However, the pozole has its origin in pre-Hispanic times. This name comes from the Nahuatl word "pozolli", which means foam, referring to the shape that corn takes when cooked.
Back in the day, the pozole was a gastronomic offering for the god Xipe Totec, the Mexica representation of life, death and resurrection. It may sound strange to us now, but pozole used to be prepared with the meat of war prisoners, which were sacrificed and offered for the feasts of this deity. However, some historians have documented that the meat used for the pozole was from xoloitzcuintle, the famous mexican hairless dog.
During La Conquista, the spanish began to prohibit the use of human meat in the preparation of the pozole, originally replaced with pork. In this way, throughout the history of Mexico, this traditional dish has adapted to each region and to the taste of every person who recover the recipe from generation to generation.
There is a pozole for every taste
Most famous versions of pozole represent the colors of mexican flag, they are very common during the national holidays and ideal for having the whole family eating delicious without spending much. Nowadays there are so many variants and even though each region has its own recipe, all of them include cacahuazintle corn.
Pozole verde. Guerrero stands as the creator of this perfect combination of flavors. In a broth made with tomato, poblano pepper, pepitas and epazote, the traditional cacahuazintle corn and the exquisite condiments get alive. Green pozole is accompanied with avocado, pork rinds and egg, which can be placed raw on the plate so that the boiling broth cooks it. In some regions, sardines are added, making it a rare delicacy that you cannot miss.
Pozole blanco. It is believed that it was born in the central area of Mexico. Maybe the best known and most liked of all the varieties of pozole. Its preparation includes chicken or pork meat, lettuce, radish, a pinch of oregano, a touch of lemon, chili pepper and onion.
Pozole rojo. Jalisco is the creator of this delicious recipe that can include chile guajillo, chile ancho or chile pasilla. Its preparation includes pork and the ears, cheek and bones are added during the cooking to add flavor to the broth.
Do you want to prepare white pozole and don’t know where to start?
If you want to make a delicious pozole for your family, here we share a white pozole recipe:
2 kilos of pre-cooked cacahuazintle corn (you find it in any supermarket, so you will save the cleaning time and cooking)
2 liters of seasoned beef broth
1 large garlic head
3 kilos of pork in pieces, either maciza, leg or head (remember to ask for cheek and bones so that the broth tastes good)
1 large white onion
1 pinch of cumin
In a large pot boil 2 liters of water. When water is boiling add the corn, peeled garlic, the halved onion, the herbs, cloves and cumin.
Once the corn has burst - grains look like popcorn - add the beef broth, the pork along with the bones and season with salt and pepper.
When the meat is cooked, remove it from the broth, cut it into smaller pieces and put it back in the broth for seasoning.
Remove the spices and serve.
It’s recommended to previously chop the lettuce, radishes, onion, avocado and other condiments, so that when everyone sits at the table, they can be added to the pozole. Enjoy these national holidays with this ancient recipe!
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