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 also considered a festive dish. In Mexico and in New Mexico, pozole is typically served on New Year's Eve to celebrate the new year.[3][4] Pozole is frequently served as a celebratory dish throughout Mexico and in Hispanic communities outside Mexico. Other occasions for serving pozole include Mexican Independence Day, birthdays, Christmas and other holidays.[5]
Red pozole with common accompaniments (including lime, shredded lettuce, and sliced radish) (Mexico City, 2015)
In the Southwestern United States, a type of field corn (posole corn) is used that differs from hominy. It is considered to be more flavorful and has a firmer texture than hominy which tends to be softer and mushier than posole.[8]
The Hopi people make a variety called noquivi (Hopi: nöqkwivi), using lamb or mutton rather than the traditional pork.[9] It is often made from dried blue corn posole kernels; green chiles and juniper berries (instead of bay leaves) are added to the stew. This variety of posole is also prepared by the Puebloan people of New Mexico.[10]
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.[11] 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.".[13] 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.[14]
Gallery
White pozole
Cooked hominy
Dried hominy can be used for pozole, but it must be soaked and cooked.
^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.
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