Homemade Pozol

Mayte Rueda
Pozol is a Mesoamerican drink made from corn and cacao, characteristic of southern Mexico and spread to Central America. It is very refreshing and energizing; traditionally it is not sweetened, however, today this is adapted to people's taste. Ready to try this pozol recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 kilos nixtamalized corn dough
  • 100 grams cocoa
  • granulated piloncillo, optional
  • water
  • ice cubes
Preparation
20 mins
2h
Low
  • Toast the cacao on a griddle until the shell darkens and comes off a bit; peel the cacao by hand and set aside.
  • In a processor (or metate, if you want it more traditional), grind the nixtamalized corn along with the cacao seeds until it forms a paste.
  • Place the paste in a bowl and gradually add drinking water and dissolve with your hands (it must be done with your hands).
  • Once dissolved, add ice and you can sweeten with piloncillo or honey. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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