Therefore, the name of this dish was «Tlacatlaolli»which means «corn broken down from men.» In addition, this could be consumed only by nobles, rulers and combatant warriors.
Meaning
The word Pozole comes from the Nahuatl «Pozolli»derived from the words «Potzonalli» and «Apotzontli», which mean foaming or foamy, and refers to the foam in the broth when it is boiled.
Also, the pozolero corn better known as peanuts, comes from the union of «Cacahuatl»which means cocoa, and «Centli»What does corn mean. The Mexicans called it that because its size resembles that of a cocoa grain.
Ingredients
Although the Pozole It has different variants, this consists of a broth made from cacahuazintle corn grains, which is added according to the region of Mexico, pork, beef or chicken, as secondary ingredient.
Generally, the Pozole It is accompanied by other ingredients that enhance its flavor, such as finely chopped lettuce and onion, col, ground oregano, lemon juice, slices of radish, avocado, fresh cheese, chicharrón and chili powder.
These ingredients are placed on the table before the meal, so that each diner adds the desired amount. Also, it is common to accompany the Pozole Already prepared with corn tortillas with half cream.
Pozole variants
Thanks to the great gastronomic diversity of the country, there are different versions of Pozole that vary according to the region where it is prepared.
While in northern Mexico The Pozole It is usually prepared with a pump or guajillo chile broth and beef, leg or belly, in central and southern states such as Guerrero, it is prepared with a mixture of green pepita mole and pork. Also, in Jalisco he is guided with beef and broth with Chile Guajillo.
This way, The Pozole It can be classified according to the color of your broth:
Pozole Blanco
With corn broth and meat.
Red Pozole
With paste or guajillo chili saint.
Green Pozole
With Pepita Mole broth.
Pork
While the Traditional Pozole recipe He used defeated warriors, the Spaniards introduced pork to replace this ingredient, considering an aberration by the Mexica.
The Spaniards said that pork was similar in flavor, texture and quantity of fat that the human, so the Mexicans adopted it and this is the traditional ingredient that is used today to prepare Pozole.
Pozolero Thursday
One of the most entrenched customs in Mexico is Pozolero Thursdaywhich has its origin in the state of Warrior. It is said that, traditionally, Pozole was made in its white version on Wednesdays, but as a lot of green mole was added to offer it the next day as a different dish.
Balanced saucer
Although it seems otherwise, according to the Mexican Social Security Institute, The Pozole It is a healthy dish if consumed between 90 and 100 grams, that is, the equivalent of a medium bowl.
However, for this to be considered a balanced dish, all vegetables must include and omit extra ingredients such as pork rinds, toast and cream.