Pozole is one of the emblematic dishes of our gastronomy, one of the favorite foods for special events, family reunions or to lower a little the discomforts of the hangover the next day. For this reason, the pozole has a very special place in the hearts of Mexicans and today we show you its history.
Pozole is a broth prepared with corn, meat, chili, and vegetables, originating in pre-Hispanic times. The word “pozole” means foam in Nahuatl, because it is prepared with a special corn called cacahuazintle, which when boiled with water and calcium oxide, bursts and takes a shape that resembles foam
In prehispanic times this food was called Tlacatlaolli which means ” husked corn of men”, and it was a sacred dish given in offering to the god Xipe Totec in a ceremony called Tlacaxipehualizthli. He was the god of agriculture, spring, and fertility, the legend says that at the beginning of humanity, he skinned himself to feed men for the first time.
At the ceremony, a warrior captured in battle was tied to a large cylindrical stone and forced to fight to the death against armed Mexican warriors. After his death, he was skinned and with his meat, the pozole was prepared as a ceremonial dish, which was tasted by the religious leaders, the king and the warriors who participated in his death.
Today, this dish has changed a lot since pre-Hispanic times, the main thing is that it is no longer prepared with human flesh and changed its ceremonial use to become a typical food. It is cooked with chicken or pork meat, and its preparation varies in some regions like in the state of Guerrero where it is cooked with green tomatillo, in Michoacán with pork rind, in Colima white cheese is added and in areas near the sea, it is prepared with sardines.