posole

A bowl of Pozole in Cuernavaca, Mexico.

Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple, corn remained. It is a typical dish in various states such as Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest. In many places it is considered a delicacy and is not an everyday food.

Ritual significance

Since corn was a sacred plant for the Mexicans and other inhabitants of Mexico, pozole was made to be consumed on special events. The conjunction of corn and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed that the gods made humans out of cornmeal dough.

References

Bibliography

• de Sahagún, Bernardino (2008), Historia de las Cosas de la Nueva España, Barcelona: Linkgua, ISBN 849816849X .

External links

• Castro, De Dios, Núñez Sabor que somos, Secretaría de cultura del estado de Jalisco, 2006 ISBN:9706245022