7 junio, 2024

Pozole: what it is, information sheet, ingredients, preparation

What is pozole?

He pozole It is a typical Mexican soup and one of the most representative dishes within its gastronomy. It is customary to take it at national holidays or cultural events, and it is also a preparation that is usually served to tourists.

The name of this dish comes from the word «pozolli», which means sparkling in the Nahuatl language. It is so named because of the way it looks when cooked.

This famous dish has as its central ingredient cacahuazintle corn, native to Mexico, and is characterized by having quite large grains, which, when boiled, burst, obtaining the shape of a foam or flower.

It is typical of various regions of Mexico and there are at least three variations: green, red and white pozole. The green pozole is traditional from Guerrero, and the red from the states of Sinaloa, Sonora, Hidalgo, Guanajuato, Nayarit, Jalisco or Tlaxcala. The white pozole is also typical of Guerrero.

Preparation of the pozole

As mentioned, the main ingredient in pozole is cacahuazintle corn, which gives the soup its characteristic and texture when boiled. In addition, the pozole has different ingredients that complement its flavor, such as chicken, meat, vegetables, spices, among others.

It is important to mention that, within the preparation of the pozole, first of all, the corn must be boiled. Once this first step is done, you can add the other food supplements that the dish has, thus guaranteeing that the flavor and shape of the grain is not lost.

How to cook pozole

Cooking the corn is extremely important, it is the essential step to start making this delicious pre-Hispanic soup.

As a first step, the cacahuazintle corn must be washed and then its grains detached one by one. Add the washed corn grains to a saucepan with plenty of water. It must be cooked over medium-low heat for a long time so that the grains begin to pop, around two hours, never less. While the corn is cooking, the other ingredients are being prepared. That is, you must cook the chicken or meat that will complement the dish, seasoned with onion, garlic and coriander. Once cooked, the broths must be shredded and reserved. On the other hand, the sauce will be prepared, which, as already mentioned, can be red, green or white, depending on the area (the color will be given by the type of chili that is added to it: for the green pozole chile poblano and epazote are used, and for red, ancho chiles). For the red sauce, toast the ancho chiles and garlic, add salt and a little broth, and grind until you get a thick sauce. For the green sauce, roast the poblano peppers, the epazote, and the tomatillos, and follow the same procedure as above. Once the corn, the protein and the sauce are cooked, we proceed to the assembly: the green pozole is served with the broth and corn, chicken meat, purslane and the green sauce. To serve the red pozole, the broth with corn, pork or beef and red sauce are arranged in a bowl. To serve the white pozole, put the meat broth, corn, and pork in a bowl and finish with a splash of mezcal. Finally, thin slices of radish and onion can be added as garnishes, lettuce cut into julienne strips, and it can be accompanied by avocado and toast. Lemon is served to add it before eating the pozole.


What is the history of pozole? (2020). Retrieved from adn40.mx HOW TO MAKE POZOLE EASILY FOR THE FIRST TIME IN YOUR HOME (2018). Retrieved from cocinafacil.com.mx History of Moctezuma Pozole (2018). Retrieved from elpozoledemoctezuma.com.mx/ Martinez, M. (2020). Red pozole. Retrieved from mexicoenmicocina.com POZOLE (2018). Retrieved from saborano.com

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