History of Pozole

While I know it’s fall right now, Reynas, there is never a time where pozole wouldn’t be a good meal. Traditionally, we usually eat it during weddings, celebrations and in winter, but there’s not much else that compares to the savory hominy soup with un poquito de aguacate, limón, cebolla y cilantro on top and some tortillas calientitas. Ay! I can almost taste it!!

But did you ever stop to think, “where did pozole come from and why is it so good?” Well, Reynas today we’re going to explore that very thing. Pozole has interesting origins that are linked to our own history as Mexicans. The Aztecs and the Spanish conquistadores wrote about this amazing soup we now consider a hangover cure! Talk about an evolution!

The word pozole, pozolli or pozole means ‘hominy’ and comes from the Náhuatl word tlapozonalli.  Hominy is dried corn that has been soaked in a mineral lime bath to make it double in size. It is a pre-Hispanic food that originates with the Aztecs of Mexico who used the meat from the tepezcuintle (large rodent).  Por Dios!! It is also said that the Aztecs made a ceremonial pozole that was considered sacred and only eaten by the priest and the emperors. This ceremonial pozole was said to represent the duality of life and included the meat of their human sacrifices. It was said that this soup was used to experience a connection with the gods. No’mbre! No me lo puedo imaginar.

Bueno, lucky for us, eventually pork was introduced and that is the meat we use in pozole today, that is unless you prefer chicken, y bueno, that’s ok too. We all know that our Mexican flag colors are green, white, and red. Bueno pues, I’d like to think that it is because of the three types of pozole and the region that makes it. Pero, I don’t think that’s why.

We have 3 different types of pozole: verde, blanco y rojo.

1)   Pozole rojo is associated with Ciudad de México, Sinaloa, Nayarit y Jalisco and includes chiles anchos and chiles guajillos that give it its bright red color. This pozole usually includes pork, pork feet and can be topped with a crunchy chicharron.

2)   Pozole verde includes poblano peppers, tomatillo, and jalapeño. It is common with pozole verde to use chicken instead of pork. This soup is also usually thickened with pumpkin seeds (pepitas).

3)   Pozole blanco is considered the least spicy because of its lack of chile. This, however, doesn’t mean it lacks flavor. This pozole gets its flavor from oregano, garlic, onions, and other spices. Chicken is often used in this pozole.

Reynas, we all know that pozole can be labor intensive and time consuming, but it’s definitely worth waiting for the delicious combinations of spice, lime, cilantro and broth…no matter the time of day. We also know that we live in a busy world, full of packed schedules, driving the kids from one activity to the next and making sure all our work gets done.

This, this mis Reynas, is where Juanita’s comes in to save the day! We have all three varieties of pozole available for you and your families to try! We’ve taken the kitchen work out for you so all you have to do is set the table and have someone else wash the dishes. You can even try all three in one evening without having to spend hours in the kitchen. That alone is deserving of a little siesta, no? I’ll see you in the kitchen, Reynas!

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