Pozole

Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. The broth is most commonly made with chicken or pork, but vegetarian preparations exist. When the broth is meat-based, pieces of the meat used to make the broth are usually served in the final dish; vegetarian versions substitute beans for the meat.

The three main types of pozole are blanco (white),[1] verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce. Pozole verde—"green pozole"—adds a rich salsa verde based on green ingredients, possibly including tomatillos, epazote, cilantro, green chiles (typically jalapeños or serranos), or pepitas. Pozole rojo—"red pozole"—is similar, but using a salsa roja made from one or more dried or smoked red chiles, such as guajillo, piquin, or ancho, and usually tomato.

Pozole is commonly served accompanied by a wide variety of condiments. Common condiments include chopped onion, shredded cabbage, sliced radish, avocado, limes, oregano, tostadas, chicharrón, and chiles.[2]

Red pozole with common accompaniments (including lime, shredded lettuce, and sliced radish) (Mexico City, 2015)

Pozole is a typical dish in various states such as Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, and Morelos. Pozole is served in Mexican restaurants worldwide. It is also popular (under the older spelling posole) in the cuisine of New Mexico where it was a common dish among the Pueblo Indians residing along the Rio Grande.[3][4]

Pozole is also a festive dish. In Mexico, pozole is typically served on New Year's Eve to celebrate the new year.[5][6] Pozole is frequently served as a celebratory dish throughout Mexico and in Mexican communities outside Mexico. Other occasions for serving pozole include Mexican Independence Day, birthdays, Christmas and other holidays.[7]

This drawing from page 22 of the Codex f Magliabechiano depicts pozole.[8]

Pozole was mentioned in the 16th century Florentine Codex by Bernardino de Sahagún.[9] Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions.

According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole may have been human. Possible archeological evidence of mass cannibalism may support this theory, though many other explanations for this evidence have been proposed, and no eyewitness accounts of Aztec cannibalism are known to exist.[8] Indigenous Nahua writings portray cannibalism as repugnant and abhorrent. Spanish writings included stories of wide-spread and religious cannibalism that were introduced "during post-Conquest religious conversion and Hispanicization.".[10] A paper has been published that suggests the Aztec people received necessary protein from native fauna such as fowl and reptiles as well as beans, which were prominent for the Aztecs.[11]

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  White pozole
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  Cooked hominy
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  Dried hominy can be used for pozole, but it must be soaked and cooked.
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  Pozole topped with sliced avocado
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  Green pozole, cooked in Guerrero State fashion
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  Green pozole, with condiments, served in Zihuatanejo (Guerrero)
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  Red pozole, served in Mexico City
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  A plate of condiments for pozole
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  Red pozole, served in Oaxaca de Juárez

• Fricasé
• List of maize dishes
• List of Mexican dishes
• List of soups
• List of stews
• Menudo (soup) – a similar dish made with tripe
• Mexican cuisine