Pozole — the ancient Mexican soup of nixtamalised corn (hominy) cooked with meat (pork or chicken) until the corn kernels bloom open like flowers — is a preparation with deep ceremonial significance in pre-Columbian Mexico. The bloomed hominy's starch gelatinises into the broth, thickening it and providing a specific slightly glutinous texture. The garnishes (shredded cabbage, radish, dried oregano, chilli flakes, lime, tostadas) are as important as the soup itself — they are added by each diner.
- **The bloom:** Hominy (MX-06) cooked with the meat broth until each kernel opens like a flower — the pericarp splits and the interior starch expands outward. This takes 2–3 hours for dried hominy. The bloomed kernels provide the visual signal of correct pozole. - **Pork neck or shoulder:** The gelatin from the bones enriches the broth; the pork's fat provides richness. - **The three versions:** - Blanco (white): plain broth, no colour added - Rojo (red): dried red chilli added (guajillo, ancho) - Verde (green): tomatillo, chile poblano, pepita - **The garnishes:** Applied at the table — the cabbage provides crunch; the radish provides refreshment; the lime brightens; the oregano provides the herbal top note. [VERIFY] Arronte's garnish list. Decisive moment: The bloom of the hominy — the moment each kernel opens. An unbloomed kernel is dense and slightly chewy; a bloomed kernel is soft, yielding, and tender. The opening is visible: the kernel splits at its top and the interior pushes outward.
Mexico: The Cookbook