Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, posolé, pozolé, pozolli, posol) is a traditional pre-Columbian soup or stew made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc. Chilapa de Álvarez, informally known as Chilapa, is a municipality in the Mexican state of Guerrero, approximately 54 kilometers east of state capital The State of Guerrero is a state in the southern meridional region of Mexico. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Nahuatl ( is a group of related languages and dialects of the Aztecan or Nahuan branch of the Uto-Aztecan language family The pre-Columbian era incorporates all period subdivisions in the history and prehistory of the Americas before the appearance of significant European influences Hominy or nixtamal is dried maize (corn kernels which have been treated with an Alkali of some kind Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a Lettuce ( Lactuca sativa) is a Temperate annual or Biennial plant of the daisy family Asteraceae. Oregano or ( Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. The avocado ( Persea americana) (from Nahuatl āhuacatl) also known as aguacate ( Spanish) butter pear or The radish ( Raphanus sativus) is an edible Root vegetable of the Brassicaceae family that was domesticated in Europe in pre- Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).
In modern times, pozole is eaten both in Mexico and the southwestern United States, particularly the state of New Mexico. Cuernavaca (Cuauhnāhuac|kʷaw̥'naːwak is the capital and largest city of the state of Morelos in Mexico. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. The United States of America —commonly referred to as the New Mexico ( is a state located in the southwestern region of the United States of America. It (or something like it) has been served for centuries by native cultures in southern North America. For indigenous peoples in the United States other than Hawaii and Alaska see also Native Americans in the United States.
The Mexican cafeteria chain Potzolcalli ("House of Pozole") serves a variety of pozoles, including red, white and seafood. Potzollcalli ( Nahuatl: House of Pozole) is a popular traditional Mexican Restaurant and Cafeteria in Mexico.
Pozole has been adopted as the local cuisine of the Mexican state of Guerrero and the US state of New Mexico. The State of Guerrero is a state in the southern meridional region of Mexico. New Mexico ( is a state located in the southwestern region of the United States of America. In New Mexico, pozole is traditionally served on Christmas Eve to celebrate life's blessings. New Mexico ( is a state located in the southwestern region of the United States of America. Christmas Eve, December 24, is the day before Christmas Day, the celebrated birthday of Jesus. In Colorado, onions are typically used as a garnish instead of radishes. In Guerrero, breakfast pozole is often accompanied by a shot of homemade mezcal, green pozole is typically served on Thursday. The State of Guerrero is a state in the southern meridional region of Mexico. Mezcal (from Nahuatl mexcalli, "earth roast maguey hearts" wrongly known as 'mescal' is a Mexican distilled spirit protected by International A similar Salvadoran soup called Sopa de Pata has cow's foot in it. Traditional Salvadoran Cuisine combines the foods of Spain and the indigenous population, especially the Maya, Lenca, and Pipil Sopa de pata is a hearty Salvadoran Soup made from cow’s feet Tripe, Yuca ( Manioc root Chayotes
A person who is fond of pozole is known in Mexico as a pozolero.
An episode of Rick Bayless' PBS television show Mexico: One Plate at a Time was devoted to pozole, and the pozole of Guerrero state in particular, and included visits to Guerreran pozolerías, such as shown in the photo. Rick Bayless (born November 23 1953 is an American Chef who specializes in traditional Mexican cuisine with modern interpretations The Public Broadcasting Service ( PBS) is a Non-profit Public broadcasting Television service with 354 member TV stations in the Mexico One Plate at a Time is a PBS television series starring chef Rick Bayless.
In the American Southwest, the spelling "posole" is more common, and is often used as a synonym for hominy. Hominy or nixtamal is dried maize (corn kernels which have been treated with an Alkali of some kind In parts of northern New Mexico some of the native Hispanic people pronounce it with a silent E. New Mexico ( is a state located in the southwestern region of the United States of America. Hispanic (hispano hispánico hispânico Hispānus adjective from ''Hispānia'', the Roman name for the Iberian Peninsula) is a term that historically "posol"
See also
- Potzolcalli, Mexico City area restaurant chain devoted to Pozole. Potzollcalli ( Nahuatl: House of Pozole) is a popular traditional Mexican Restaurant and Cafeteria in Mexico.
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