Historia

In the Nahuatl language "POZOLLI" means foam. Indeed, the larger kernels and white (referred cacahuazintle or blowout) to open like flower boil and form foam.
This way of cooking corn is Pre-Hispanic and, as related by Fray Bernardino de Sahagun in his General History of the Things of New SPAIN, during the festivities in honor of the god Xipe, Moctezuma was sent a pozole with a thigh of a boyprisoner and sacrificed.
In our times, the dish pozole is widespread in most of the country, the most famous are those of Jalisco, Michoacan, Tepic, Colima, Guanajuato and Guerrero. Among those thatstand out, of course, white pozole which is the core from which others are derived.
He served in many restaurants, are prepared in every home, and there are plenty of pozolerías in towns and cities.Partiers say it is infallible remedy to cure hangovers.
TYPE
There are a variety of types of pozole, which can be grouped into two types:
Whites, distinguished by its base is the corn soup andmeat, served in a large bowl, this basis the diner can add a variety of seasonings, sauces and tomato sauces red (tomato red) based on green (tomato).
the experienced, distinguished by being flavoredduring cooking, so the dish is presented with a characteristic color, red or green, depending on the ingredients to flavor them.
In both cases, at the time of serving, you can always add otheringredients of the meal taste even better, among these are: the thinly sliced ​​lettuce, finely chopped onion, cabbage, cream to taste, ground oregano, lemon juice, sliced ​​radish, avocado, cheese, pork andsauce or chili powder. These ingredients usually are placed on the table before dinner; each diner to serve the amount you want to go with is traditional use corn tortilla chips.
Partiers say isinfallible remedy to cure hangovers.
1. - The pozole is common Christmas dinner and New Year in Mexico.
2. - Many people make the pozole in clay pots and wood and is said to taste better grip do it...