{"id":27,"date":"2015-04-24T01:30:09","date_gmt":"2015-04-24T01:30:09","guid":{"rendered":"https:\/\/test.azultourquesa.com\/?p=27"},"modified":"2025-07-18T16:50:36","modified_gmt":"2025-07-18T21:50:36","slug":"lets-eat-pozole","status":"publish","type":"post","link":"https:\/\/azultourquesa.com\/en\/lets-eat-pozole\/","title":{"rendered":"Let\u2019s Eat Pozole!"},"content":{"rendered":"

I like pozole since I was a child. My mom used to make it not only for special occasions, but any time I would request it. Now I prepare it myself. Here are a couple of my favorite recipes and some interesting facts about corn. Let\u2019s eat pozole! It\u2019s delicious!<\/p>\n

Pozole is served in Mexican restaurants worldwide. Corn kernels are the main ingredient of pozole. But did you know that corn is native to the Americas? It was the staple food of indigenous pre-Hispanic times and is still important today.<\/p>\n

\"pozole\"
Corn kernels. Photo by Charlotte Lake<\/figcaption><\/figure>\n

The ancient Mayans said the man had been made by the gods of corn kernels, and according to a Mayan saying that comes from the colonial era, corn is the \u201cgrace of God.\u201d The word pozole comes from the Nahuatl pozolli, which means \u201ccooked corn.\u201d<\/p>\n

Pozole is a soup or stew from Mexico to which chicken or pork is added and is usually prepared red or white, depending on the region in which it originates. For example, white pozole is from the southern state of Guerrero and red pozole is from the western states of Sinaloa and Nayarit, as well as from Jalisco and Guanajuato, in central Mexico.<\/p>\n

\"pozole\"
White pozole. Photo by Nathalie Spellers<\/figcaption><\/figure>\n

WHITE POZOLE<\/strong><\/p>\n

    \n
  • 1 whole chicken, about 3 lb (1.5 kg), cut up<\/li>\n
  • 1\/2 onion<\/li>\n
  • 3 cloves garlic<\/li>\n
  • 4 teaspoons salt<\/li>\n
  • 1 spring cilantro<\/li>\n
  • cold water<\/li>\n
  • 2 lb (1 kg) boneless lean pork<\/li>\n
  • 1 lb (500 g) boneless pork butt (pork leg)<\/li>\n
  • 2 lb (1 kg) dried hominy, cooked and drained<\/li>\n
  • 3 oz (90 g) dried oregano<\/li>\n
  • 1 cup (8 oz\/250 g) chopped onions<\/li>\n
  • 3 oz (90 g) ground chile piquin<\/li>\n
  • 5 limes, halved<\/li>\n<\/ul>\n
      \n
    1. Place the chicken in a large pot or Dutch oven and add the onion, garlic, 1 teaspoon of the salt and the cilantro. Cover with 10 cups (80 fl oz\/2.5 l) water, bring to a boil and simmer, covered, over medium heat for 20 minutes or until the chicken is tender. Transfer the chicken to a plate, remove the skin and bones and shred the meat. Reserve the stock. Ther should be about 8 cups (64 fl oz\/2 l).<\/li>\n
    2. Place the pork, pork butt and remaining salt in a large pot and cover with 14 cups (112 fl oz\/3.5 l) water. When the water comes to a boil, skim the surface and cook over medium heat for 1 hour. Add the hominy and cook another 30 minutes. Remove and shred the meat and return it to the pot.<\/li>\n
    3. Add the chicken stock and shredded chicken to the pot, correct the seasonings, cover and cook over medium heat for 20 minutes or until the hominy is tender.<\/li>\n
    4. Serve in small earthenware bowls and pass separate dishes containing the oregano, chopped onion, chile piquin and lime halves.<\/li>\n<\/ol>\n
      \"pozole\"
      Red pozole. Photo by Richard Gunion<\/figcaption><\/figure>\n

      RED POZOLE<\/strong><\/p>\n

        \n
      • 10-12 chiles guajillos, seeds and membranes removed<\/li>\n
      • 1\/2 cup (4 fl oz\/125 ml) water<\/li>\n
      • 1\/4 onion<\/li>\n
      • 4 cloves garlic<\/li>\n
      • 7 tablespoons oil<\/li>\n<\/ul>\n
          \n
        1. Soak the chiles in hot water to cover for 20 minutes, then drain. In a blender, pur\u00e9e the chiles with the water, onion and garlic.<\/li>\n
        2. Heat the oil in a skillet over high heat, add the chile pur\u00e9e and saut\u00e9 for 5 minutes. Lower the heat and cook for 10 minutes.<\/li>\n
        3. Add this sauce to the pozole when you mix in the shredded chicken and pork.<\/li>\n<\/ol>\n

          Authentic recipes from Mexico & Texas\u201d from the book Mexican Border Flavors, The Beautiful Cookbook by Susanna Palazuelos and Patsy Swendson. Mexican Border Flavors, The Beautiful Cookbook<\/em> de Susanna Palazuelos y Patsy Swendson.<\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"

          Me gusta el pozole desde que soy ni\u00f1a. Mi mam\u00e1 sol\u00eda prepararlo no solo en las ocasiones especales, sino siempre que se lo ped\u00eda. Ahora lo preparo yo misma. Aqu\u00ed hay un par de mis recetas favoritas y algunos hechos interesantes acerca del ma\u00edz. \u00a1Vamos a comer pozole! \u00a1Es delicioso! El pozole se sirve en […]<\/p>\n","protected":false},"author":1,"featured_media":3596,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[26,127,128],"class_list":["post-27","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-mexico","tag-pozole","tag-pozole-blanco","tag-pozole-rojo","post_format-post-format-gallery"],"acf":[],"yoast_head":"\n\u00a1Vamos a comer pozole! | Azul Tourquesa<\/title>\n<meta name=\"description\" content=\"Me gusta el pozole desde que soy ni\u00f1a. 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Te comparto un par de mis recetas favoritas y algunos datos interesantes sobre el ma\u00edz. \u00a1El pozole es delicioso!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/azultourquesa.com\/en\/lets-eat-pozole\/\" \/>\n<meta property=\"og:site_name\" content=\"Azul Tourquesa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/myazultourquesa\" \/>\n<meta property=\"article:published_time\" content=\"2015-04-24T01:30:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-18T21:50:36+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/azultourquesa.com\/wp-content\/uploads\/2016\/05\/Pozole3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"582\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Monica Rivera\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@myazultourquesa\" \/>\n<meta name=\"twitter:site\" content=\"@myazultourquesa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Monica Rivera\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/\"},\"author\":{\"name\":\"Monica Rivera\",\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/es\\\/#\\\/schema\\\/person\\\/6f373ae6f81a614bee3b685543e3556e\"},\"headline\":\"\u00a1Vamos a comer pozole!\",\"datePublished\":\"2015-04-24T01:30:09+00:00\",\"dateModified\":\"2025-07-18T21:50:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/\"},\"wordCount\":660,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/azultourquesa.com\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Pozole3.jpg\",\"keywords\":[\"pozole\",\"pozole blanco\",\"pozole rojo\"],\"articleSection\":[\"M\u00e9xico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/\",\"url\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/\",\"name\":\"\u00a1Vamos a comer pozole! | Azul Tourquesa\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/lets-eat-pozole\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/azultourquesa.com\\\/wp-content\\\/uploads\\\/2016\\\/05\\\/Pozole3.jpg\",\"datePublished\":\"2015-04-24T01:30:09+00:00\",\"dateModified\":\"2025-07-18T21:50:36+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/azultourquesa.com\\\/es\\\/#\\\/schema\\\/person\\\/6f373ae6f81a614bee3b685543e3556e\"},\"description\":\"Me gusta el pozole desde que soy ni\u00f1a. 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