Pozole
Ancestral broth of hominy corn, shredded meat and chiles. Red, white or green—the party in a bowl.
Ancestral broth of hominy corn, shredded meat and chiles. Red, white or green—the party in a bowl.
Origin
Mesoamerican ritual documented by Fray Bernardino de Sahagún in the sixteenth century. Maíz cacahuazintle—a variety with large, soft kernels—was sacred to the Aztecs. After the conquest, pork replaced the original protein and pozole became the celebration dish par excellence.
History
Pozole is one of Mexico's oldest dishes in continuous use. Guerrero—especially Chilpancingo and Acapulco—is considered the world capital of pozole rojo, while Jalisco dominates pozole de cerdo with tostadas and Guerrero's green version is a herbaceous revelation. Every September 15th, the eve of Independence, pozole rojo from Guerrero is cooked in every Mexican home. In Mexico City markets, the pozoleras open from 7 AM with lines forming.
Key Ingredients
Where to Eat
Ciudad de México
The most award-winning Guerrero-style red pozole in the capital. Open since 1972, its clay cazuelas and two-liter bowls deliver the complete experience.
Acapulco, Guerrero
The pozole temple in its native land. Pozole made with paw and shredded head meat with the region's güero chile—an experience that exists only in Guerrero.
Guadalajara, Jalisco
The Jalisco version: white pork pozole with all the tapatío garnishes—tinga tostadas, pickled jalapeños and local jocoque.
Masters of the Dish
La Fishería
Ciudad de México
Mexico's most televised chef popularized gourmet pozole versions with 12-hour broths and artisanal chiles, preserving its street-food soul.
Azul y Oro
Ciudad de México
The greatest researcher of traditional Mexican cuisine. His Mexico City green pozole—with tomatillo, hierba santa and epazote—is the dish's academic reference point.