Pozole, mexican cuisine

The Pozole and their stories

By Elsie Mendez @sabormexico

Talk about food I always whets the appetite, and especially when it comes to those dishes that are my favorite of mexican cuisine as Pozole. While many associate it with our independence day festivities and as a national identity by the colours that your ingredients are in the present day, with the green, white and red, like the chile en nogada, the history of the pozole has nothing to do in their origins with a patriotic theme, but rather the ceremonial and party.

I always turn to my friends who know as Adriana Pérez de Legaspi, who have dedicated a large part of his life not only to the study, also the research of the customs and traditions of mesoamerican and our evolution through time. So that neither takes nor lazy, we invite a pozole that as I enjoyed, I was counting, in his way, so enjoyable and fun that you have to tell the story of the mexican gastronomyon this iconic dish.

Pozole, mexican cuisine

Let’s start with the name, the word Pozole is derived from the original “Pozolli” which in nahuatl means foam, because the corn kernels are large and white, when boiled, are opened as a flower and make a rich foam. Now, it is not any corn that is made pozole, it has to be cacahuazintle , and in the past (I still remember my poor mother cleans the grains each time we asked him to pozole because it’s sold as clean) we had to head off, that is to say, we had to clean to open and bust, when cooked with the meat. Currently that is no longer necessary for many who decide to buy the maize pozolero in the supermarkets where they sell it clean. The only thing that my mom had to do was to be two hours taking care of the pot, as I originally was, where the maize with water and lime is cooked previously and then it was left to soak in that same water all night for the next descabezabar the beans, she put them to soak in cold water and descabezaba to the next. A whole ritual to make pozole, which is the only good thing about modernity is the ease with which it can now be done, and no longer weigh me ask my mom to make me pozole.

The origin of the pozole is a pre-columbian, and yes, it wore human flesh, but not because the mesoamericans were cannibals as in other cultures, we must remember that the essence of the culture of the mesoamerican people was to be warriors, and part of their religious rituals was sacrificing captives of war to their gods, in some other should be young and virgins, was dependent on the deity, but the vast majority were prisoners of war who were sacrificed. Definitely this, there is important evidence such as that found in the accounts of Fray Bernardino de Sahagún in his General History of the Things of New Spain, on which account, during the festival in honour of the God Xipe Tótec, who represented the fertility and the sacrifices, the Emperor Moctezuma, he was carrying a plate of pozole that looked like the thigh of a young man sacrificed.

Grains of corn

The pozole aterrorizo to the Spanish friars who since his arrival in charge of changing the customs and beliefs of the people. Bernal Diaz del Castillo, in his work, True History of New Spain, he says that he never saw the emperor Montezuma ate the aforementioned dish with human flesh, but in a book published by CONACULTA (National Council for Culture and the Arts) it is said that in march of 1530, the Spanish conquistador Nuño Beltrán de Guzmán, came to the town of Tonalá, Jalisco, where he was received with this traditional dish, and realizing that he had human flesh broke pit the pot and forbade their use for the preparation of the pozole.

The pozole was, and remains, a dish of the feast, in the thought system of mesoamerica, the food was a social event, anyone into a pozole to eat alone, or his or her family, it was for the whole community, and as the soups, he says to me ” Adrienne, is something that serves to feed many. Social constructions are not destroyed so easily and that’s why today, in rural communities, is still used to make this dish for major celebrations, which include not only the patronal feast, including weddings, baptisms, and up to fifteen years. It is a moment in which the whole community participates because they are there for the maize, others descabezan, others cook it, others put the meat and good, clear example we went to Adriana and I share a moment eating pozole in honor of the same. It was always a dish of the poor because it was very easy to do because in their fields they always had corn, peppers and, well, what of the human flesh was only for the elite.

Pozole, mexican cuisine

The pozole has its regionalisms, there this the of Guerrero, Michoacan and Jalisco, and everyone says that theirs is the best, and even by topics of fashion began to wear the chicken which is not as good as they say (this is scientifically proven that the chicken has more elements that are harmful to the human being the pig), and the reason why the pozole more authentic you should take flesh of pork is why the flavor and consistency of this is with the which took the place of the human flesh, experts say that pork is the most similar to it, and I guess the same people of those time as they proved better than us. But well, there are also versions of the towns on the coast where they use fish and seafood, and now even the vegetarian, there are red, green, or white, and the use of the lettuce, the radishes and oregano with your respective chile piquín and lime, accompanied by some good toast is something that was including with the passage of the years and the customs.

I will if I have my favorite, the red one that prepares my mom, with pork that includes solid, cheek and for the sauce use the chiles guajillos that will bring in Zacatecas or Oaxaca, with its lettuce, oregano, freshly ground chile piquín, lime and a good toast of the market. And with your permission I’m going to ask you to make me one, because we are a party in this house, in honor of the delicious pozole.