Why pozole is more than just a Mexican stew
Was pozole made from human remains? Probably not, but that doesn't mean this iconic Mexican stew's history is any less fascinating. The post Why pozole is more than just a Mexican stew appeared first on Mexico News Daily
Guerrero, a state in Mexico, has elevated pozole, a traditional stew made with corn, to an art form. Corn, a staple in Mexico for over 9,000 years, was first domesticated in the Balsas River Basin of Guerrero. The earliest form of pozole, pozole blanco, is believed to have originated in Guerrero. The state is famous for its pozole verde and pozole blanco, with Jalisco and Michoacán also known for their pozole rojo and pozole seco, respectively.
Made through the nixtamalization process, pozole in Guerrero uses ancho corn and pork for pozole verde, seasoned with tomatillo, hoja santa, and epazote. Pozole blanco, the original form of the dish, is seasoned with onion, garlic, bay leaf, salt, pepper, and oregano. Pozole is traditionally served on Thursdays in Guerrero, a custom believed to have begun in the 19th century in Iguala.
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