What is Pozole?
Pozole is a traditional Latin American soup which has been served since pre-Columbian times. It continues to be especially popular in Mexico and the American Southwest, where it is often served at celebrations and major events. Numerous variations on basic pozole exist, and some Latin American restaurants actually specialize in offering only pozole, much like noodle shops in Japan and China. In regions with a large Latin American population, it is often possible to find pozole on offer at restaurants, but you can also make it at home if you're feeling adventurous.
The foundation of all pozole is hominy or nixtamal, dried corn which is treated with an alkali like lime. The corn is traditionally soaked in water and lime to loosen the outer shell and germ, and then it is repeatedly rinsed and ground to varying degrees of fineness, depending on the intended use. This process frees up useful vitamins and minerals in the corn so that they can be digested, and it is has been practiced in Latin America for thousands of years by native people.
Pork is another traditional ingredient in pozole, although the dish may also be made with chicken or seafood. The soup is made spicy with the addition of chilies, and garnished with ingredients like sliced cabbage, tomatoes, avocados, radishes, cilantro, and lime juice. Some cooks add ingredients like chili verde and beans to their pozole. Depending on the region, the soup may also be called posole, pozolli, or poso; all forms of the word are derived from a Nahuatl word, potzolli.
To make pozole at home, start by acquiring some hominy. Since the process for preparing hominy is labor intensive, you may prefer to purchase hominy which has already been prepared. It can sometimes be found in canned or dried form in markets or Mexican specialty stores. You will also need a sturdy stockpot, along with a meat, a good broth, and an assortment of vegetables. Pozole can also be made vegetarian or vegan; just leave the meat out, or replace it with something like seitan which will add texture.
Start by browning the meat in a sturdy pot with some oil. Remove the meat to a plate and sear some fresh chili peppers in the pan. Remove the chilies and saute onion and garlic, adding a small amount of cumin and oregano. When the onions caramelize, add five cups of broth for every pound (half kilogram) of meat that you use. Return the meat to the pot, along with the chilies, which should be chopped first, and simmer for around 90 minutes, until the meat is very tender. Add one and one half cups hominy for every pound of meat, and simmer for another 15 minutes or so, adjusting flavorings as needed. Serve hot with garnishes and warm corn tortillas.
Written by S.E. Smith
