Pozole

• Prep. Time: 45 Min
• Cooking Time: 45Min
• Ready In: 30 Min

From Nahuatl pozolli, from tlapozonalli, which means foamy, pozole is a broth made from cacahuazintle corn kernels, which is precooked for two hours, and in that process, the corn kernels lose the fibrous husk that covers them, and when they boil they open like a flower, which gives them a foamy appearance. It is believed that this hominy meal was consumed since before the conquest, the emperor Moctezuma enjoyed a dish of pozole offered to the god Xipe Totec, lord of fertility and regeneration of corn and war.

In cooking recipes collected by the Spanish friars after the conquest, it is stated that human flesh was cooked with corn. Other versions indicate that what was boiled in the pozole was not human meat, but Xoloitzcuintle, a breed of dog domesticated and bred for human consumption. Whatever its origin, the fact is that the pozole dish transcended and is present in our times as a delicacy, typical of national holidays, although it is never a bad time to eat it. Mexican pozole has different interpretations, depending on who prepares it and the region where it is found.

Preparation:

Place the meat, onion, water, and salt in a pressure cooker. Cook for 45 minutes. Separate the meat and shred or chop it into small cubes. Reserve the broth. Cook the corn kernels with water and salt. Cook for 45 minutes. Blend the poblano peppers, tomatoes, serrano peppers, and a little water. Add the epazote and pumpkin seeds and continue blending. Pour this preparation over the pozole beans, mix, and season. Cook for 30 minutes more or until it comes to a boil. Serve and add the meat, onion, and oregano.