Pozole is a well known Mexican soup usually cooked during the Holidays or for special occasions
Menudo is good and great for a New Year's hangover.
All these traditional foods remind me of childhood, holidays and Family. The aroma warms and fills the entire house.
I like both Menudo y Pozole but if I have a choice I choose Pozole. I like the pork pozole with a lot of corn.
Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozol?®, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahag??n's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, chili pepper pods, and other seasonings and garnish.
After colonization by the Spaniards, the ingredients of pozole changed, but the staple, corn, remained. It is a typical dish in various states such as Michoac?ín, Guerrero, Jalisco, Morelos, M?®xico and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest. In many places it is considered a delicacy and is not an everyday food.
Ritual significance: Since corn was a sacred plant for the Mexicans and other inhabitants of Mexico, pozole was made to be consumed on special events. The conjunction of corn and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed that the gods made humans out of cornmeal dough.
I would like to share my Pozole family recipe with the LatinoLA readers:
Pork shoulder-eight pounds of meat.
Corn, raw nixtamal (hominy corn-four pounds or two large cans of cooked hominy six pound cans Juanita's or any other brand.)
1 large white onion
two garlic heads,
Red chiles-Chile Pasilla ancho, package of two ounces.
Salt and seasonings
Water-approximate 50 cups of water
Teaspoon of cooking oil.
Condiments: Lemons, onions, dried oregano, dried crushed peppers
If desired thinly sliced iceberg lettuce or cabbage, cilantro
Cut lemons, chop onions, sprinkle oregano and crush peppers to taste.
Cut the pork into chunks-larger than bite size pieces.
Chop onion and garlic, in a large pot, saut?® onions and garlic in one tea spoon of cooking oil. Add Chopped pork meat including any bones to onions and garlic.
Add 40 cups of water to the pot.
Let meat cook for about an hour or longer if desired
While meat cooks:
Put the nixtamal in a large pot, wash well by rinsing several times.
Cook separate from meat- let corn cook for about an hour
If using canned corn skip this part.
Once meat is cooked; add chile
De-seed chile and soak and boil in pork broth for five minutes, then place in blender and mix till liquid.
Add the chile to the pork meat stew and boil,
Add the corn to the pork meat stew and cook for an additional fifteen minutes.
Or Add canned corn- rinse and drain hominy add to stew, bring to a boil
Your Pozole is now ready to serve garnish and eat.
Enjoy this delicious traditional Food..
This is a lot of Pozole: it will feed about fifteen to twenty people.
To make less cut recipe in half.
Price for this recipe: about $18.00
Meat - 99 cents to $2.08 per pound
Nixtamal - 99 cents a pound comes loose or in one pound bags. Four pounds
Canned hominy -1.99 six pound can
Garlic- 33 cents each 2 garlic .66 cents