The pozole is one of the oldest, most delicious, and nutritious dishes that Mexican cuisine has to offer. On one hand, pozole is a very economical and filling broth, making it ideal for serving during large gatherings. To top it off, it is also nutritious, as it contains protein, low fat, and fresh vegetables.

This dish, perfect for celebrating the 15th of September, takes its name from the Nahuatl word “pozolli,” which means foam. According to academic Alfonso de Jesús Jiménez Martínez, all indications are that pozole was a ceremonial dish only consumed by emperors or high-ranking priests during special occasions. And although it is no longer prepared with human flesh today, this dish is still served on special occasions.

At Kiwilimón, we invite you to learn more about the dishes that give identity to our great culinary tradition.

How ancient is pozole?
Pozole is one of the most traditional dishes in our country, as it was very popular among the ancient Aztecs. This dish was so important to that culture that it was served within specific ritual contexts, according to archaeologist Ulises Chávez Jiménez.

Today, pozole is no longer part of sacrifice rituals, but rather a dish that is prepared at parties and all types of celebrations, such as Independence Day. Every September 15, millions of Mexican families celebrate this date with a delicious plate of pozole, which is also part of the leftovers the next day.



Different types of pozole
According to the Agency for the Marketing and Development of Agricultural Markets, there are currently around 20 recipes for pozole, however, the main varieties are three: red pozole, white pozole, and green pozole.

White pozole
The white pozole is perhaps the most popular in the central region. It is prepared with pork, cacahuazintle corn, garlic, onion, and other spices. It is usually accompanied by tostadas, lettuce, lime juice, radishes, chopped onion, oregano, and chili. This recipe can vary depending on each family or restaurant, as the pork can be replaced with chicken or vegetables.

Red pozole
The famous red pozole comes from Jalisco and Sinaloa, although its popularity has spread to many parts of the country. This rich red pozole is prepared with pork, cacahuazintle corn, and a sauce made from dried chiles, which gives it its characteristic color. It is accompanied by lettuce, onion, radishes, oregano, lime juice, and tostadas.

Green pozole
This delicious version of pozole originated in the state of Guerrero, where it is enhanced with tomatillo, parsley, cilantro, chili, and pumpkin seeds. Unlike white and red pozole, the green pozole is only accompanied by chopped onion, oregano, piquín chili, and lime juice. On the other hand, the most traditional recipes add an egg to the rich pozole, as well as pork cracklings, avocado, and sardines. Even though the recipe is a bit different, crispy tostadas are a must!

It is worth mentioning that Mexico City also has its own version of green pozole, which is prepared with poblano chili and tomatillo.

Which of these delicious pozoles are you going to prepare on the next September 15?