Pozole — hominy preparation and the ancient soup

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.