Mexican pozole

WORLD RECIPES 

Pozole (from the Nahuatl word potzolli, which means "foamy") is a ritually significant, 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 CE. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, 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 Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal.

Since corn was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of corn (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed the gods made humans out of cornmeal dough. According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar", according to a Spanish priest.

Ingredients (serves 4 to 6 people)

FOR THE SOUP

• Pork shoulder or roast -- 1 1/2 to 2 pounds
• Canned or fresh hominy, rinsed -- 2 to 3 cups
• Garlic -- 3 to 5 cloves
• Ground cumin -- 2 teaspoons
• Salt -- 2 teaspoons
• Water or stock -- 6 cups

FOR THE GARNISHES

• Cabbage or iceberg lettuce, shredded
• Onion, finely diced
• Radishes, thinly sliced
• Limes, cut into wedges
• Avocado, diced
• Cilantro, chopped
• Oregano, dried
• Chile piquín, ground

How to prepare it:

Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.

Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.

Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

Variations

Pozole varies according to region, but the above recipe is the most basic and is known as pozole blanco, or white pozole. It is popular in Guadalajara.

Pozole Rojo (Red pozole): This variation is popular in Michoacán and Jalisco States. It is the same as the above recipe, but dried chiles are added. Remove the stems and seeds from 3 to 5 ancho or guajillo chiles. Mix them with a little of the hot liquid from the stewpot and soak for 20 to 30 minutes until soft. Puree in a blender and strain through a sieve into the stew for the last 30 to 45 minutes of cooking.

Pozole Verde (Green pozole): Popular in Guerrero State. Follow the above recipe. Toast 1 cup of shelled pumpkin seeds (pepitas), and then puree the seeds in a blender with 1 to 2 cups of canned or fresh cooked tomatillos, a chopped jalapeño, a couple of leaves of lettuce, a few sprigs of chopped cilantro and a little liquid from the stewpot. Strain through a sieve into a hot skillet and boil rapidly for about 5 minutes to cook down a little. Stir into the stew for the last 20 to 30 minutes of simmering.

Many recipes call for a mixture of chicken and pork. First simmer a whole chicken until the meat is tender. Remove the chicken, cool, remove the meat from its bones and shred. Set the chicken meat aside and continue with the above recipe, adding the pork to the chicken broth you just made. Add the shredded chicken back in to the pozole along with the shredded pork.

Large batches of pozole are often made for special occasions, and the addition of a pig's head and pig's feet add immeasurably to both the flavor and texture of the final dish.

Sometimes a raw egg is stirred into the stew just before serving.

© Text and image: whats4eats.com, Wikipedia