Pozole

Pozolli, the ancestor of today's pozole, held a ritual place in the life of the Nahua peoples before the arrival of the Spanish. This broth of nixtamalized cacahuazintle corn was prepared during ceremonies linked to the agricultural calendar and festivals honoring certain deities, notably Xipe Totec. The Florentine Codex, written in the 16th century under the supervision of Friar Bernardino de Sahagún, reports that the meat originally used could have sacred significance, before the conquest imposed pork as a common substitute. Over time, the dish spread throughout the regions of Mexico, transforming into a family and festive meal, while retaining its ancestral core: the burst corn kernel, slowly softened in its broth.

• 500 g nixtamalized cacahuazintle corn
• 1 kg pork meat (shoulder or shank) or chicken
• 2 liters water
• 4 garlic cloves
• 1 white onion
• 4 dried guajillo peppers
• 2 dried ancho peppers
• salt to taste
• bay leaves
• dried oregano

1. Soak and then cook the nixtamalized corn over low heat until the kernels burst open like flowers, renewing the water if necessary.
2. In a large pot, place the meat with the onion, garlic, bay leaf and water, then simmer at length until it falls apart easily.
3. Lightly toast the dried peppers, soak them in hot water, then grind them into a fine paste with a little garlic and onion.
4. Incorporate the pepper paste into the meat broth and let it reduce gently so the flavors meld.
5. Add the cooked corn to the meat and spiced broth, then simmer for another good hour so all the aromas marry.
6. Adjust seasoning with salt and oregano before serving piping hot, accompanied by garnishes according to regional tradition.

Pozole offers a rich and slightly spicy broth, where the sweetness of the burst corn contrasts with the earthy depth of dried peppers. Its texture is generous and rustic, the corn kernel remaining firm to the bite despite the long cooking. The aroma evokes bay leaf, roasted garlic and long-simmered meat, an ample fragrance that fills the entire house.