Pozole
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Pozole ( Náhuatl pozolli , 'frothy' or Cahita posoli , 'cooking corn'), also Posole , is a stew made from nixtamalized corn kernels . The dish comes from Mexican cuisine and is also popular in the US state of New Mexico . Pozole is not to be confused with the term Pozol , which describes a fermented corn and cocoa drink in southeastern Mexico .
Ingredients and preparation
The main ingredient is a special thick, nixtamalisierte corn kernels , Cacahuacintle or Hominy called. The grain is for a few hours in a water calcium - solution pre-cooked. This process causes the corn kernels to lose their fibrous shell . The corn is then removed from the solution and washed. Before it is ready to eat, it is cooked a second time for a few hours, after which pork or chicken is usually added; there are also vegetarian options. The exact preparation varies greatly from region to region.
A distinction is made between white pozole , which is unseasoned, and green or red pozole , in which the dish is seasoned with green or red chili sauce . The stew is usually served with numerous side dishes that you can add to the soup according to your own taste. Typical are finely chopped lettuce , onions , oregano , lime , radish and avocado . These are traditionally tostadas (fried corn tortillas ) eaten.