Pozole is one of Mexico’s most delicious dishes. Tabbed “soup of the gods,” it’s a marvelous mixture of scrumptious pork, roasted squash seeds (pepitas), tart tomatillos, hot chiles, pungent garlic, plenty of onions, wonderfully complicated with hominy and pungent herbs. This isn’t enough! It’s mandatory to line up many savory garnishes to finish the creation.
Pozole has been mentioned as “in the DNA of the Mexican culture,” kinda like a “Mexican penicillin.” Across the centuries, across the entire country of Mexico, favorite recipes vary widely, and the finished dish can have a clear broth, a red chili-dominant broth or a green chili broth.
All good pozole calls for hominy, not too popular with many people, but pozole is not pozole without hominy.
It is interesting stuff, and turns out to be dried corn processed in a calcium, lime solution, which renders it useable in tortillas as well as pozole. The process is called nixtamalization a labor of love commencing back in the 1200 BCE. However, the good news is canned hominy works well in your pozole and recommended, Mexican-treated suggested brands are El Mexicano, Royal Crown or Juanita. Canned hominy is not added to the pozole until the meat is finished cooking.
Making chile puree is not complicated. Cover dried red or green chiles with water in a pan. Simmer over medium heat for 10 minutes until softened. Remove the chiles and add onion, garlic, cumin, salt and a small amount of water you boiled the chilies in. Place in blender and puree the mixture.
Pozole is ancient in Mexican culture. It is said Emperor Montezuma enjoyed it. The original versions contained human limbs from sacrifices to the gods. Early evangelizing, Spanish friars discouraged this, and the people began to make their pozole with pork. The people felt pork tasted more closely to human flesh than other choices.
- Chili powder
- Lime juice
- Pork rinds
- Tortilla chips
- Below are foodsites featuring pozole recipes.