On Mexican Independence Day, these are the types of Pozole you can enjoy in Mexico

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Pozole is a typical dish of Mexico, of which there are different types and its ingredients depend on the state where it is prepared.

TheĀ pozoleĀ is probably the most emblematic dish of the Mexican national holidays, but the gastronomy ofĀ MexicoĀ is so varied that there are not only two types of pozole (white and red), there are otherĀ typesĀ that among their ingredients include beans, seafood, and even wild boar.

The wordĀ pozoleĀ derives from the NahuatlĀ pozolli, and this, in turn, comes from the wordĀ tlapozonalli, which means boiled or sparkling, according to the Encyclopedic Dictionary of Mexican Gastronomy of Larousse.

Once served, theĀ pozoleĀ 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?

InĀ MexicoĀ there are different types ofĀ pozoleĀ , 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.

White pozole

This recipe is also known as ā€Ā porkĀ pozoleĀ ā€œ, 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;Ā 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 ā€œbloomsā€.Ā 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 chicharrĆ³n or sardine in pieces as a condiment.

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Green pozole

It is typical of Guerrero, the recipe is based on the preparation ofĀ whiteĀ pozoleĀ but a ground and fried green sauce is added, made with tomato (or tomatillo), green chilies, pumpkin seed and epazote.Ā 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.

Red pozole

This is one of theĀ best-knownĀ typesĀ ofĀ pozoleĀ inĀ MexicoĀ , it is made in the same way as white, but ancho, guajillo, puya or arbol chili are added to give it a reddish hue.Ā 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.Ā This recipe can take pork or chicken, it is usually accompanied with pieces of pork rinds, avocado, slices of tatemados peppers and oregano.

Dry pozole

It is a traditional recipe from Colima, it is prepared like theĀ whiteĀ pozoleĀ , with cacahuacintle corn and pork (solid and head);Ā 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.

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Corn Pozole

It is also known as elopozole, pozolillo or pozolĆ­n;Ā It is prepared with tender ears (before the grain dries), chicken and poblano peppers.Ā According to the historian JosĆ© Iturriaga, it is a traditional recipe from Aguascalientes, Guerrero, Sinaloa and MichoacĆ”n.

Shrimp Pozole

It is a classic in Colima and Jalisco, in addition to national holidays, its consumption is common in Lent, as it contains dried shrimp.Ā In Nayarit the version of this recipe has chilacate chili and pepper.

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Wild boar pozole

According to Larousse Cocina, it is one of theĀ lesser knownĀ typesĀ ofĀ pozoleĀ , since it is only consumed in Sinaloa.Ā Its main ingredient is wild boar, which is prepared in water with nixtamal, seasoned with bay leaf, oregano and cumin.Ā At the moment of serving it, lettuce, onion and lemon juice are added.

Source: Azteca Noticias

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