La Pozoleria

Pozole (Nahuatl: pozolli [po’solːi]). is a traditional pre-Columbian soup or stew from Mexico, which once had ritual significance. Pozole was mentioned in Fray Bernardino de Sahagún’s “General History of the Things of New Spain” circa 1500. It is made from nixtamalized cacahuazintle maize with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish

After colonization by the Spaniards, the ingredients of pozole changed, but the staple maize remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is served in Mexican restaurants world-wide.