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Pozole is a delicious, traditional Mexican soup that has been enjoyed for centuries. The word “pozole” comes from the Nahuatl word “pozolli,” which means “foamy.” This refers to the foamy, delicious broth that is the base of the soup.
Pozole has been around since the time of the Aztecs, and it was originally made with human flesh. Yes, you read that correctly. The Aztecs would take prisoners of war and sacrifice them, then use their flesh to make this soup. Needless to say, that is no longer the case.
Nowadays, pozole is usually made with pork, chicken, or vegetarian ingredients. The meat is simmered in a broth with hominy, a type of corn. The soup is then garnished with shredded cabbage, radishes, limes, and chili peppers.
When making pozole, start by soaking the dried corn overnight. This step is important because it helps the corn to soften and become more flavorful. Once it is soaked overnight, you can start to prepare the other ingredients such as the pork, peppers, onions, and garlic. It is important to use fresh ingredients for the best flavor. After everything is prepped, simmer all of the ingredients in a large pot for about two hours for the best flavor. Adding a few tablespoons of Mexican oregano, cumin, and chili powder can add a nice depth of flavor. Once the pozole is cooked, let it sit for a few minutes before serving. Enjoy this traditional dish with a side of warm tortillas and a sprinkle of fresh cilantro!
Jump to: Ingredient Breakdown Insights
|chiles de arbol|
|red new mexico chile|
|ears corn kernel|
|hot green chile|
|tortilla cotija cheese pumpkin seeds black pepper lime|
|better than bouillon chicken flavor|
|red pepper flake|
|duck confit leg|
|new mexico chili pod|
|chicken flavor better than bouillon|
|pork spare rib|
|< href= https www saveur com hominy >cooked dried hominy< >|