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[[Image:Pozole.jpg|thumb|200px|A bowl of Pozole in [[Cuernavaca]], [[Mexico]]]]
[[Image:Pozole.jpg|thumb|200px|A bowl of Pozole in [[Cuernavaca]], [[Mexico]]]]


'''Pozole''' (from [[Spanish language|Spanish]] ''pozole'', from [[Nahuatl]] ''potzolli''; variant spellings: '''''posole''''', '''''pozolé''''', '''''pozolli''''') is a traditional [[pre-Columbian]] soup or stew from [[Mexico]] and [[New Mexico]]. It is made from [[hominy]], with [[pork]] (or other meat), [[chile]], and other seasonings and garnish, such as [[cabbage]], [[lettuce]], [[oregano]], [[cilantro]], [[radish]], [[cilantro]], [[avocado]], [[lime (fruit)|lime]] juice, etc. There are a number of variations on pozole, including ''blanco'' (white or clear), ''verde'' (green), ''rojo'' (red), ''de frijol'' (with beans), and ''elopozole'' (sweet corn, squash,<!--What kind of squash?--> and meat).<!--What kind of meat?--> {{Fact|date=December 2008}}
'''Pozole''' (from [[Spanish language|Spanish]] ''pozole'', from [[Nahuatl]] ''potzolli''; variant spellings: '''''posole''''', '''''pozolé''''', '''''pozolli''''') is a traditional [[pre-Columbian]] soup or stew from [[Mexico]] and [[New Mexico]]. It is made from [[hominy]], with [[pork]] (or other meat), [[chile]], and other seasonings and garnish, such as [[cabbage]], [[lettuce]], [[oregano]], [[cilantro]], [[radish]], [[cilantro]], [[avocado]], [[lime (fruit)|lime]] juice, etc. There are a number of variations on pozole, including ''blanco'' (white or clear), ''verde'' (green), ''rojo'' (red), ''de frijol'' (with beans), and ''elopozole'' (sweet corn, squash,<!--What kind of squash?--> and chicken or pork meat).

In modern times, pozole has crossed borders and is popular in the southwestern [[United States]], particularly the state of [[New Mexico]], but becoming well known in other parts of the U.S. as well.{{Fact|date=August 2008}}<!-- claim that posole is recent in New Mexico needs a source --> It (or something like it) has been served for centuries by [[Indigenous peoples of the Americas|native cultures]] in [[Mexico]]. {{Fact|date=December 2008}}


[[Image:Pozole-1.jpg|thumb|300px|Interior of ''pozolería'' (pozole restaurant) kitchen, [[Chilapa de Alvarez]], [[Guerrero]], [[Mexico]]]]
[[Image:Pozole-1.jpg|thumb|300px|Interior of ''pozolería'' (pozole restaurant) kitchen, [[Chilapa de Alvarez]], [[Guerrero]], [[Mexico]]]]

Revision as of 06:19, 25 January 2009

A bowl of Pozole in Cuernavaca, Mexico

Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico and New Mexico. It is made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, radish, cilantro, avocado, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and chicken or pork meat).

Interior of pozolería (pozole restaurant) kitchen, Chilapa de Alvarez, Guerrero, Mexico