A pre-Hispanic ritual soup made from hominy corn (nixtamalised maize kernels), slow-cooked pork or chicken, and chili broth, pozole was served at Aztec ceremonies and considered sacred because of the spiritual significance of the nixtamalisation process. It is served in three regional variants: red (rojo), green (verde), and white (blanco), each reflecting different chili and herb traditions. National Pozole Day is celebrated each September 15th as part of Mexican Independence festivities.
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