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.
The bloom (petatillo) is the indicator of correct cooking — the kernel tip opens like a flower when fully cooked. Uncooked pozole has a hard, unpleasant chew Removing the pericarp (nejayote) by hand before the final cook is essential — the pericarp becomes leathery and bitter with extended simmering Canned hominy (La Costeña brand) is an acceptable substitute and has already been debranned and partially cooked — reduce the final simmer time to 45 minutes The broth is critical: pozole broth absorbs all the flavour of the protein and the corn over 2–6 hours of simmering — quality matters
Dried cacahuazintle maize from Rancho Gordo (available in the US) produces the finest pozole outside Mexico For pozole rojo, toast and soak guajillo and ancho chiles separately, blend with aromatics, and fry in hot lard before adding to the broth — this frying step (fritura) develops the chiles flavour significantly The garnish table is the social heart of pozole service: arrange all garnishes in small bowls and allow guests to construct their own bowl
Using regular dried corn (not cacahuazintle or hominy corn) — non-blooming varieties remain hard regardless of cooking time Not removing the pericarp — leathery pieces of skin ruin the texture of the final soup Adding the garnishes to the soup pot — the garnish components (oregano, tostadas, cabbage, radish, lime, chile) are individual tableside additions
Diana Kennedy, The Art of Mexican Cooking; Rick Bayless, Mexico One Plate at a Time; Roberto Santibañez, Truly Mexican