What is the Mexican speciality of pozole?
Pozole: Our House Specialty. Pozole is a special occasion dish in Mexico, especially in Guerrero State. The foundation of all pozole is Hominy or Nixtamal, dried corn which is treated with an alkali like lime. The corn is traditionally soaked in water and lime to loosen the outer shell and germ, and then it is repeatedly rinsed ...
Where did Pozole come from?
Pozole (Nahuatl: potzolli, which means "foamy"; is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn, meat, and other seasonings and garnish.
What is pozole made of?
It is made from nixtamalized cacahuazintle corn, meat, and other seasonings and garnish. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. At Restaurant y Pozoleria San Juan we believe that fresh ingredients make delicious food.
