Pozole

Pozole(Spanish pronunciation:[po'sole]; fromNahuatl languages:pozolli, meaningcacahuazintle, a variety of corn or maize) is a traditionalsouporstewfromMexican cuisine. It is made fromhominywithmeat(typicallychickenorpork), and can be seasoned and garnished with shreddedlettuceorcabbage,chili peppers,onion,garlic,radishes,avocado,salsaorlimes.  Known in Mesoamerica since thepre-Columbian era, the stew is common acrossMexicoand neighboring countries, served both as a day-to-day meal and as a festive dish.
Pozole can be prepared in many ways, but all variations include a base of cooked hominy inbroth. The broth is most commonly made with chicken or pork, butvegetarianpreparations exist. When the broth is meat-based, pieces of the meat used to make the broth are usually served in the final dish; vegetarian versions substitutebeansfor the meat.
The three main types of pozole areblanco(white),verde(green), androjo(red).Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.Pozole verde—"green pozole"—adds a richsalsa verdebased on green ingredients, possibly includingtomatillos,epazote,cilantro, green chiles (typicallyjalapeñosorserranos), orpepitas.Pozole rojo—"red pozole"—is similar, but using asalsa rojamade from one or more dried or smoked redchiles, such asguajillo,piquin, orancho, and usuallytomato.
Pozole is commonly served accompanied by a wide variety of toppings, particularly raw vegetables. Common toppings include choppedonion, shreddedcabbage, slicedradish,avocado,limes,oregano,tostadas,chicharrón, and chiles.
Pozole is also considered a festive dish. In Mexico and inNew Mexico, pozole is typically served onNew Year's Eveto celebrate the new year.Pozole is frequently served as a celebratory dish throughout Mexico and in Hispanic communities outside Mexico. Other occasions for serving pozole includeMexican Independence Day, birthdays, Christmas, and other holidays.
Pozole is a typical dish in various states, such asNayarit,Sinaloa,Michoacán,Guerrero,Zacatecas,Jalisco, andMorelos. Pozole is served in Mexican restaurants worldwide. It is also popular in thecuisineofNew Mexicowhere it is known asposole, and is a common dish among the Puebloan Indigenous peoples residing along theRio Grande.
In theSouthwestern United States, a type of field corn (posolecorn) is used that differs from hominy. It is considered to be more flavorful and has a firmer texture than hominy which tends to be softer and mushier than posole.TheHopi peoplemake a variety called noquivi (Hopi:nöqkwivi), using lamb or mutton rather than the traditional pork.It is often made from driedblue cornposole kernels;green chilesandjuniper berries(instead of bay leaves) are added to the stew. This variety of posole is also prepared by thePuebloanpeople of New Mexico.
Pozole was mentioned in the 16th centuryFlorentine CodexbyBernardino de Sahagún.Sincemaizewas asacredplant for theAztecsand other inhabitants ofMesoamerica, pozole was made to be consumed on special occasions.
According to research by theInstituto Nacional de Antropología e Historia(National Institute of Anthropology and History) and theUniversidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole may have been human.
Possible archeological evidence of masscannibalismmay support this theory,and there is widespread scholarly agreement thatthe Aztecs practiced cannibalismin the context ofhuman sacrificeand warfare, though the social and dietary significance of such acts is disputed.
While some authors such asMarvin Harrissuggest that human flesh was a significant part of an aristocratic diet, others argue that there was not sufficient human flesh available to be a major source ofproteinsand that its consumption was chiefly a status symbol.