Pozole

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Interior of pozoleria (pozole restaurant) kitchen, Guerrero, Mexico

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. There are a number of variations on pozole, including blanco (white or clear), verde (green), de frijol (with beans), and elopozole.

The process of treating maize with lime to remove the hard outer hulls is called nixtamalization.

The story of pozole is obscure, but some believe that the stew originated with the natives of Tonalá, Jalisco. After the arrival of the conquistadores, Tonalá’s legendary queen Cihualpilli threw a banquet in their honor and pozole was served. After the priests found out the secret behind the recipe (human flesh), a decision was made to change the human flesh for pig's. Pozole spread throughout New Spain with variations in different regions according to local tastes.

In modern times, pozole is eaten both in Mexico and the southwestern United States, particularly the state of New Mexico. It (or something like it) has been served for centuries by native cultures in southern North America.

The Mexican cafeteria chain Potzollcalli (Nah. "House of Pozole") serves a variety of pozoles, including red, white and seafood.

Pozole has been adopted as the cocina tipica of the Mexican state of Guerrero and the US state of New Mexico. In New Mexico, pozole is traditionally served on Christmas Eve to celebrate life's blessings. 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. A similar Salvadoran soup called Sopa de Pata has cow's foot in it.

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 pozolerias, such as shown in the photo.