Pozole — hominy preparation and the ancient soup

Pre-Columbian Central Mexico. Evidence suggests pozole was a ceremonial food of the Aztec (Mexica) and was made with human flesh in the context of ritual sacrifice. After the Spanish conquest, human flesh was replaced by pork, and the preparation became a celebration food.

Pozole is both a specific preparation of hominy (whole dried nixtamalized maize kernels with the pericarp removed, bloomed open by extended cooking) and a ritual soup of pre-Columbian origin. The corn preparation: dried maize (traditionally cacahuazintle, a large-kernel Mexican variety with a floury, tender interior) is nixtamalized in the standard manner, then the nejayote-softened pericarp is rubbed off by hand under running water, exposing the pale hominy kernel. The debranned kernels are simmered in water for 2–6 hours until they bloom open (petatillo — the star-shaped opening of the kernel tip), dramatically increasing in size and becoming tender, chewy, and starchy throughout. The soup itself exists in three colour variants: blanco (white — no chile, garnished tableside), rojo (red — guajillo and ancho chile broth, pork or chicken), and verde (green — tomatillo, epazote, and pepitas). Pozole is a feast food — traditionally served on Thursday evenings in Mexico City restaurants, at Independence Day celebrations, and on Christmas Eve.

Bloomed hominy has a unique, starchy, slightly chewy texture and a mild, earthy sweetness derived from the nixtamalization process. In the context of pozole, it absorbs the surrounding broth and chile flavours while maintaining its integrity.