Pozole — the ancient Mesoamerican soup of hominy corn (maíz cacahuazintle, a specific large-kernelled variety nixtamalised but left whole) in a chile-seasoned broth with pork or chicken — is one of the oldest continuously prepared dishes in the Americas. The hominy expands during cooking to a characteristic puffed, slightly chewy texture. Three regional versions: red (rojo), green (verde), and white (blanco) — each representing a different state and chilli vocabulary.
- **Maíz cacahuazintle:** A large-kernelled hominy corn specifically. The kernels expand and "bloom" (open at the top like a flower) during cooking — this bloom is the visual indicator of properly cooked hominy. [VERIFY] Arronte's corn specification. - **Bloom time:** 2–3 hours in water before adding to the broth. The long pre-cook allows the kernels to fully expand before the broth's fat and seasoning slows absorption. - **Pozole rojo:** Dried red chillies (guajillo, ancho) simmered separately to a purée, then added to the pork broth. - **Pozole verde:** Tomatillos, serrano chillies, and pepitas blended and fried before adding to the broth. - **The garnishes:** Shredded cabbage, sliced radish, dried oregano, lime, toasted tostadas — always served alongside, not in the soup. The diner builds their own bowl.
Mexico: The Cookbook