Pozole

Pozole ( Nahuatl pozolli, ' fluffy ' or Cahita posoli, ' cook corn ') is a soup or stew dish from Mexican cuisine. The main ingredient are special, thick, nixtamalisierte corn kernels. To pork or chicken is used. The exact formulation varies greatly from region to region. In southeastern Mexico, the term is also used for a corn cocoa beverage.

Pozole is characterized by the use of special corn kernels, called " cacahuacintle ". The grains are pre-cooked in a water - calcium solution. This process is called Nixtamilisation. The pre-cooking will take a few hours and let the corn kernels lose the fibrous shell that they inherently possess. Thereafter, the corn is removed from the solution and the beads are washed. Before the corn is ready to eat, it will be cooked a second time for a few hours. The cooked corn, the meat is added, so that the broth is at its taste.

The whites courts whose basis is the unseasoned soup of corn and meat and Flavored that are already seasoned during cooking. This has the Pozole already when serving a characteristic color, depending on the used spice red or green. Both are usually served with many side dishes that you can add to the soup according to taste. Typical side dishes are approximately: Small Sliced ​​lettuce, onions, cream, oregano, lemon, horseradish, avocado, cream cheese and chili sauce or powder. These tostadas (fried corn tortillas ) are traditionally eaten.

• Mexican Food
• Soup