Pozole: A trip through traditional Mexican cuisine

Welcome to Paulina Cocina!! In this article, I'll share all the secrets and tricks you need to know before making homemade pozole . We delve into the incredible world of Mexican cuisine.

Mexican cuisine is rich and diverse, and if you want, you can try a variety of traditional dishes that are known and appreciated all over the world. One of the most traditional dishes you can't miss is pozole , a dish native to Mexico with a super interesting history.

About the pozole recipe

Pozole is an ancient dish with pre-Columbian roots, it has remained a sacred and cultural dish in Mexican cuisine, especially during celebrations and festivals .

The basic recipe includes nixtamalized corn kernels, meat, dried chilies, onion, garlic, cumin, and oregano.

By the way, did you know what my 10 Mexican foods ? I'm inviting you on a journey with me; join me for this video .

What is pozole?

It's a traditional Mexican dish. It's a stew made with cooked corn kernels and meat , usually pork or chicken. Other ingredients often include onion, garlic, chili, and herbs like cumin and oregano.

Pozole is served in a soup or broth , and accompanied with toppings such as lettuce, cilantro, avocado, and lemon. It's a very popular dish in Mexico, especially during celebrations and parties .

The true story of pozole

Pozole is a traditional Mexican dish that dates back to the pre-Columbian civilizations of the Aztecs and Mayans. 

What did the original pozole have?

Initially, it was made with nixtamalized corn kernels and human flesh , as well as a variety of herbs and spices.

Corn was considered sacred and ritually important in these cultures and was associated with the corn goddess. Pozole was served in religious ceremonies and rituals, and it was believed that consuming pozole and human flesh helped connect with the gods and receive their protection .

After the arrival of the Spanish , it underwent some changes in its preparation due to the prohibition of cooking human meat, and pork or chicken began to be used , as is done today.

Despite this, corn remains its main ingredient and remains a sacred and cultural dish in Mexican cuisine, especially during celebrations and festivals.

Although the original version was made with human meat, today it can be made with pork, chicken, or even vegan.

Red pozole recipe

Red pozole is a variety of the traditional Mexican dish . Its flavor and color are characterized by the use of dried chiles, especially guajillo chiles, in the preparation of the broth in which the nixtamalized corn and meat are cooked. It is often prepared with pork, but can also be made with chicken or vegan.

To make red pozole, you need cooked corn kernels and meat (it can be pork, chicken, or even meatless for a vegan one), onion, garlic, chili powder, cumin, oregano, and chicken broth or water.

• Cook the meat in water with the onion and garlic until tender.
• Add the cooked corn, chili powder, cumin, and oregano and cook for a few more minutes.
• Serve in a soup and accompany with toppings such as lettuce, cilantro, avocado and lemon.

It is important to clarify that this is a simplified version of the recipe , since there are many variations depending on the region of Mexico .

Traditional red pozole

The traditional recipe consists of cooked pork with cooked corn kernels and a variety of dried chilies, such as guajillos, ancho, and pasilla.

• You could also add onion, garlic, cumin, oregano, and chicken broth or water for flavor. 

Corn is a key ingredient in this recipe, and it's important to make sure you use nixtamalized corn kernels, which have been cooked with lime to make them more digestible.

• The preparation of red pork pozole begins with cooking the pork until it is tender and easy to shred. 

• Then, the cooked corn and dried chilies, previously soaked and ground, are added, along with onions, garlic, cumin, oregano, and chicken broth. 
• The stew is cooked over medium heat for about 30 more minutes, stirring occasionally to allow the flavors to blend.

Red pork pozole is served in a hot soup or broth. 

What are the ingredients of the classic Mexican pozole?

The basic recipe includes nixtamalized corn kernels, meat, dried chilies, onion, garlic, cumin, and oregano. However, each region of Mexico has its own version, with different ingredients and sauces.

• Nixtamalized corn kernels: Corn is its main ingredient and it is important to make sure to use nixtamalized corn kernels, which have been cooked with lime to make them more digestible.
• Meat: The meat used can be pork or chicken, although it can also be made with other meats or even vegan.
• Dried chiles: Depending on the region of Mexico, different types of dried chiles are used to add flavor and color. The most common are guajillo, ancho, and pasillo.
• Onion, garlic, cumin, and oregano: These herbs and spices are used for flavoring.
• Chicken broth or water: Used to cook the ingredients and give consistency.
• Toppings: Pozole is served with a variety of toppings such as lettuce, cilantro, avocado, fresh cheese, and lemon.

It's important to clarify that this is a list of basic ingredients, but there are many variations and adaptations depending on the region and tradition of each family.

Corn for pozole

Corn is the main ingredient in pozole , and it's important to make sure you use nixtamalized corn kernels so they can be cooked and digested properly.

Nixtamalization is an ancient process of cooking corn with lime that dates back to pre-Columbian civilizations. It involves cooking corn with lime to remove the outer husk and release the nutrients contained in the grain. In addition to making it more digestible, it also improves the flavor and texture of the corn.

Nixtamalized corn kernels are easy to find and are ideal because they have a unique texture and flavor.

It's important to mention that there are several types of corn, such as white, yellow, and purple corn, among others, that can be used in the preparation of this dish, but nixtamalized corn is the most traditional and widely used in Mexico.

The chili for pozole

Depending on the region of Mexico, different types of chiles are used to make pozole. The most common are:

• Guajillo chili: One of the most popular chilies in Mexico, it has a smoky, moderately spicy flavor. It's used to add color and flavor.
• Ancho chile : This is a large, wide chile with a sweet, mild flavor. It's used to add flavor and the characteristic red color to pozole.
• Pasilla chile: This is a long, thin chile with a smoky, moderately spicy flavor. It's used for flavor and color.
• Chile de árbol: It is a small, spicy chili that is used for flavoring.
• Chipotle chili: It is a dried and smoked chili used for flavoring.

It's important to mention that chili is a key ingredient in adding flavor and color to pozole, and several types of chili can be used depending on personal taste. 

Please note that the dish can be made with or without chili.

Mexican recipe for red pork pozole

Ingredients

• 2 tablespoons of butter or pork fat.
• 4 garlic cloves.
• 2 onions.
• 500g pork on the bone, ribs can be used.
• 600 gr of pork loin, or sirloin, or rack or shoulder meat.
• 1 kilo of cacahuazintle or pozolero corn.
• 2 liters of water. 
• 3 guajillo chilies.
• 1 seeded ancho chili.
• Pinch of cumin.
• Salt and pepper.
• Oregano.

Ingredients for the garnish

• 20 gr of Chile.
• 1 lemon.
•  50 gr of finely chopped lettuce.
• 100 gr of sliced or pickled radish.
• Toast.
• Fresh cheese.
• 1 pinch of oregano.
• 1 avocado.
• Tortillas.

How to make pozole step by step

1. First, precook the corn by heating 2 liters of water, submerging the corn, and cooking for 1 hour until tender. Set aside.
2. Meanwhile, in a large pot, melt the butter and sear the corn along with all the meat. After 5 minutes, add the 4-piece onion, 2 whole garlic cloves, salt and pepper, and the water. Bring to a boil and cook for 1 hour.
3. Remove foam or fat while cooking the meat.
4. After the time has elapsed, remove the bones and add the corn. Continue cooking for another 30 minutes.
5. Meanwhile, soak the chiles in boiling water for 10 minutes. After the time has elapsed, remove them from the water and blend them with 2 cups of water, half an onion, 2 garlic cloves, the cumin, and the pepper. 
6. Strain and transfer only the liquid to the pot along with the corn; cook for another 45 minutes, until the corn and meat are perfectly shredded.
7. Serve and garnish with oregano, chili powder, onion, shredded lettuce, radishes, and lemon juice. It can also be served with tortillas or toast and fresh cheese.