Today’s blog is about a traditional Mexican soup called pozole (pronounded po-zo-lay) which has its origins in pre-Columbian Mexico. The indigenous tribes of Mesoamérica, including the Aztecs, have been making it for thousands of years, so it is a big part of Mexican culture and can be found almost anywhere in the Riviera Maya. During your stay with us at Gate48 you may wish to try some for yourself and discover why this ancient recipe is so delicious.
The base of pozole recipes is hominy or nixtamal, which is a dried corn. The corn or maize grain is dried and then treated by soaking and cooking the mature grain in a diluted solution of lye, lime or wood ash. Afterwards the the corn is soaked in water to loosen the outer shell and germ, and then repeatedly rinsed and ground. This releases the vitamins and minerals in the corn, making them more easily digestible. This is the way that pozole has been made for thousands of years.
The meat used in pozole is traditionally pork, but for those who do not eat this meat chicken makes a fine substitute. It is seasoned with various spices and then garnished with radishes, avocados and lime juice.
Pozole can also be made as beverage, which is named ‘pozol.’ In addition the corn dough and water, cocoa and sugar are often added, while in the states of Chiapas and Tabasco, makers of pozol occasionally add mango, chili and a touch of salt.
Today it is very common food for Mexicans to eat pozole on special occasions, so you will find it being served at weddings, birthdays, baptisms, and holidays. It is also quite common to see it consumed the day after New Year’s, as a healthy and delicious home made hangover cure.
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