Pozole is a typical dish of Mexico, of which there are different types and its ingredients depend on the state where it is prepared.
The pozole is probably the most emblematic dish of the Mexican national holidays, but the gastronomy of Mexico is so varied that there are not only two types of pozole (white and red), there are other types that among their ingredients include beans, seafood, and even wild boar.
The word pozole derives from the Nahuatl pozolli, and this, in turn, comes from the word tlapozonalli, which means boiled or sparkling, according to the Encyclopedic Dictionary of Mexican Gastronomy of Larousse.
Once served, the pozole is seasoned with lemon juice, salt, lettuce, radish slices, finely chopped onion, and ground oregano, in some cases, hot sauce or chili pepper is added. (Click here to find out about the real origin of Pozole).
What are the types of pozole that are known in Mexican gastronomy?
In Mexico there are different types of pozole , the most popular are green, white and red, which are usually part of the feast to celebrate national holidays, but there are others that are part of the culinary tradition of each state.
This recipe is also known as ” pork pozole “, since this protein is the basis of its preparation, which includes the meat with bone, ribs and head of the animal so that the broth is more consistent.
The corn is cooked separately, in water with lime; while the meat is removed from the broth to shred it and be able to add the corn, which is left to cook for several hours until it bursts or “blooms”. Then it is served all together and accompanied with toast and cream, in addition to the aforementioned condiments.
From this classic recipe, some Mexican entities have made variations: in Baja California, pasilla chili is added to give the broth color and in Guerrero, they add chicharrón or sardine in pieces as a condiment.
It is typical of Guerrero, the recipe is based on the preparation of white pozole but a ground and fried green sauce is added, made with tomato (or tomatillo), green chilies, pumpkin seed and epazote. One of its variations has poblano and serrano chilies to give it its characteristic color, it is accompanied with grated cabbage (cabbage), radishes, oregano and lemon juice.
This is one of the best-known types of pozole in Mexico , it is made in the same way as white, but ancho, guajillo, puya or arbol chili are added to give it a reddish hue. At the table it is also served with lettuce, radishes, oregano, onion, lemon juice and toast with cream.
Pozole de Camagua
It is typical of Guerrero, it is prepared with corn shelled about to ripen, called camagua, as well as black beans and epazote. This recipe can take pork or chicken, it is usually accompanied with pieces of pork rinds, avocado, slices of tatemados peppers and oregano.
It is a traditional recipe from Colima, it is prepared like the white pozole , with cacahuacintle corn and pork (solid and head); however, it is allowed to boil until all the broth is consumed to leave it dry, then it is served with radish slices and cascabel or arbol chili sauce, according to Larousse Cocina.
It is also known as elopozole, pozolillo or pozolín; It is prepared with tender ears (before the grain dries), chicken and poblano peppers. According to the historian José Iturriaga, it is a traditional recipe from Aguascalientes, Guerrero, Sinaloa and Michoacán.
It is a classic in Colima and Jalisco, in addition to national holidays, its consumption is common in Lent, as it contains dried shrimp. In Nayarit the version of this recipe has chilacate chili and pepper.
Wild boar pozole
According to Larousse Cocina, it is one of the lesser known types of pozole , since it is only consumed in Sinaloa. Its main ingredient is wild boar, which is prepared in water with nixtamal, seasoned with bay leaf, oregano and cumin. At the moment of serving it, lettuce, onion and lemon juice are added.
Source: Azteca Noticias