Homemade Pozol

Name: Homemade Pozol
Prep time: 140 min
Cook time: 120 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 kilos nixtamalized corn dough; 100 grams cocoa; granulated piloncillo, optional; water; ice cubes

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

Published: 03-05-2021

Preparation

20 mins

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.