Pozole

Pozole is a pre-Columbian Mexican soup of hominy (nixtamalised corn kernels that have been dried and reconstituted) slow-cooked in a pork or chicken broth with dried chillies. The hominy opens like flowers during the long cooking, becoming tender but with a distinctive chew. Served with a condiment table: shredded cabbage, dried oregano, chile de arbol, radishes, lime, and dried chilli powder — each diner constructs their own version.

Central Mexico. Pozole is documented from the Aztec period, where it was a ritual dish made with hominy and human meat at religious ceremonies. After the conquest, pork was substituted. The dish is served at Mexican festivals and celebrations — Día de los Muertos, Independence Day, weddings.

Topo Chico mineral water with lime — the Mexican mineral water tradition pairs naturally with pozole. Or a cold Modelo Negra (dark Mexican lager) for the beer pairing — the slightly sweeter malt of the Negra matches the sweet-savoury broth.

Hominy: dried hominy (not canned) soaked overnight, then cooked in fresh water for 2-3 hours until the kernels pop open (like popcorn but larger) and become tender Pork: bone-in pork shoulder and pork trotters — the trotter collagen enriches the broth to a glossy, gelatinous consistency The chilli broth: for rojo (red) pozole — guajillo and ancho chillies, toasted, soaked, blended with garlic and a charred tomato, then strained and added to the broth The skim: as the pork cooks for the first 30 minutes, a grey foam rises — skim continuously for a clean, clear broth Final seasoning: salt and Mexican oregano (different from Mediterranean oregano — stronger, more pungent) The condiment table is not optional: shredded cabbage (for crunch), dried Mexican oregano, chile de arbol flakes, tostadas (for crunch and scooping), lime wedges, and thinly sliced radishes