POZOLE

'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''.

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 Potzolcalli ("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 was devoted to pozole, and the pozole of Guerrero state in particular, and included visits to Guerreran ''pozolerias'', such as shown in the photo.
In the American Southwest, the spelling "posole" is more common, and is often used as a synonym for hominy.

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See also

See also

★ Potzolcalli, Mexico City area restaurant chain devoted to Pozole.