Pozole

Description

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), 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 toppings, particularly raw vegetables. Common toppings include chopped onion, shredded cabbage, sliced radish, avocado, limes, oregano, tostadas, chicharrón, and chiles.

Regional customs

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. 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.

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 in the cuisine of New Mexico where it is known as posole, and is a common dish among the Puebloan Indigenous peoples residing along the Rio Grande.

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. The Hopi people make a variety called noquivi (Hopi: nöqkwivi), using lamb or mutton rather than the traditional pork. 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.

History

Pozole was mentioned in the 16th century 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.

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, and there is widespread scholarly agreement that the Aztecs practiced cannibalism in the context of human sacrifice and warfare, though the social and dietary significance of such acts is disputed. While some authors such as Marvin Harris suggest that human flesh was a significant part of an aristocratic diet, others argue that there was not sufficient human flesh available to be a major source of proteins and that its consumption was chiefly a status symbol.

Gallery

File:WhitePozoleDF.JPG|White pozole File:Hominy_(maize).JPG|Cooked hominy File:Dried Maize Mote from Oaxaca.png|Dried hominy can be used for pozole, but it must be soaked and cooked. File:New Mexican Blue Corn for Posole.jpg|Dried New Mexican blue posole field corn File:Pozole.jpg|Pozole topped with sliced avocado File:Pozole verde estilo Guerrero.JPG|Green pozole, cooked in Guerrero State fashion File:Posole in Zihuatanejo.JPG|Green pozole, with condiments, served in Zihuatanejo (Guerrero) File:2015EncuentroChilenero004.JPG|Red pozole, served in Mexico City File:Street Food Oaxaca.jpg|Red pozole, served in Oaxaca de Juárez

References

References

1. Cookpad: [https://cookpad.com/es/recetas/98940-pozole-blanco Pozole Blanco]
2. Bauer, Elise. (2011-10-08). "Authentic Pozole Rojo (Red Posole) Recipe".
3. Anonymous. (2016-11-16). "Posole Rojo". Food Network.
4. (2017-05-30). "Red Posole with Pork".
5. "Mexican Pozole".
6. Cocking, Lauren. (2017-02-12). "A Brief History of Pozole, Mexico's Take on Traditional Stew".
7. Butel, Jane. (1994-12-11). "Sacred Stew : Posole, a Native American corn dish, is served at pueblo festivals, but it can also be sampled in restaurants around Albuquerque".
8. (11 December 1994). "Sacred Stew : Posole, a Native American corn dish, is served at pueblo festivals, but it can also be sampled in restaurants around Albuquerque".
9. (17 September 2013). "Native American Day at Hopi High". The Hopi Tutuveni.
10. "Blue Corn Posole Stew".
11. ''Pozolli.'' (n.d.). Nahuatl dictionary. Retrieved 28 August 2012, from http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso
12. 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.
13. (January 6, 1987). "Opinion: To Aztecs, Cannibalism Was a Status Symbol". The New York Times.
14. (12 May 1978). "Aztec Cannibalism: An Ecological Necessity?". Science.