What is Pozole?
As simple as it is, Pozole is our go to festive food. If you live in border cities, or states, like California with a high population of Mexicans and Mexican Americans, you will be surrounded, entrenched in Mexican food. With the popular meals like tacos, burritos and the comfort foods of Mexican traditions; like tamales and pozole. Let me make it clear, pozole is a highly celebrated holiday tradition. Pozole for Christmas, pozole on birthdays, and pozole to ring in the New Year!
Is it a soup?
What is pozole? I hate to call it a soup, but Wikipedia and a few others sources called it soup or a stew?!! I feel that judgment from all of those people who put pozole high on their list of special occasion foods. How could I even write it? There’s more. Out there in the world wide web, I saw it described as a Mexican corn soup (Oh My Goodness! SMH)
(I remember, my son’s teacher warned him about where he got his info, and every time I search I can almost feel her disapproval at my source. Maybe I’ll just stick to my wealth of experience as I write about pozole)
Pozole is made with either pork, chicken or beef (My friend Inez taught me her recipe that combined all three meats, I do enjoy that three meat pozole, but traditionally most people stick to one meat per pot).
I’m looking around me, a little worried that someone’s gonna catch me as I write, because I have to succumb to that description of pozole, caldo (is that better than the English version; soup?) What would you call pork and grano, that’s the hominy, simmering in a dry California chile sauce and meat broth, sprinkled with spices? It is not a thick sauce, it’s soupy. (Yea, that’s why I’m settling with the soup description) It is another one of those humble meals that goes a long way, our families tend to be big and Mexicans love to feed everybody!
Tamales y Pozole
Many of our feasts are tamales and pozole (has a nice ring huh? I can almost hear my sons coming up with a little jingle. “Tamales y pozole, tamales y pozole, and a happy new year!) Pozole has a nice aroma as it’s cooking and the sauce, which is a soup apparently, has a nice spicy flavor, garlic and cumin enhance the flavor.
Still, it must be garnished properly for the full effect. A nice bowl of steaming pozole topped with finely chopped cabbage and cilantro, diced onion and sliced ravanos; something about the after bite that radishes add to the pozole makes them a nice garnish. Sprinkle on some limon y sal, pass the tortillas, y “Entrale!”
Then go back for seconds, mi Ama would have it no other way.