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Pozole

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Title: Pozole  
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Subject: Cacahuazintle, Tostada (tortilla), Cochinita pibil, Mexican cuisine, Colima
Collection: Maize Dishes, Mesoamerican Cuisine, Mexican Soups, Nahuatl Words and Phrases, Stews
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Pozole

Pozole
Type Soup
Place of origin Mexico
Main ingredients Hominy, meat (usually pork), chili peppers, seasonings
Cookbook: Pozole 

Pozole (Nahuatl: pozolli    ), which means "hominy"; variant spellings: pozolé, pozolli, or more commonly in the U.S. – posole)[1][2] is a traditional pre-Columbian soup or stew from Mexico, which once had ritual significance. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500. It is made from nixtamalized cacahuazintle maize,[1] with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish such as cabbage, salsa and limes and/or lemons.[3] After colonization by the Spaniards, the ingredients of pozole changed, but the staple maize remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.

Contents

  • Ritual significance 1
  • See also 2
  • References 3
  • Bibliography 4
  • External links 5

Ritual significance

This drawing from page 22 of the Codex f Magliabechiano depicts pozole.[4]

Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Americans believed the gods made humans out of masa (cornmeal dough). According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human.[5] After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize. The meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar", according to a Spanish priest.[5]

Pozole is frequently served as a celebratory dish throughout both New Mexico and Mexico, including quinceañeras, weddings, birthdays and New Year's celebrations.

See also

References

  1. ^ a b
  2. ^
  3. ^
  4. ^ Pozolli. (n.d.). Nahuatl dictionary. Retrieved 28 August 2012, from http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso
  5. ^ a b

Bibliography

  • .

External links

  • Castro, De Dios, Núñez Sabor que somos, Secretaría de cultura del estado de Jalisco, 2006 ISBN 970-624-502-2
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