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The Revolutionary History of Pozole

To make pozole, the corn is first soaked in lye, undergoing a process called “nixtamalization” which softens the kernels and allows the tough outer shell to be removed easily. While this is taking place, pork meat, which can include bones, ribs, or the animal's head are boiled in water along with onion and garlic. Once the meat is finished cooking, it's removed from the broth and pulled from the bones to be placed in the bottom of deep pozoleros, pozole bowls.

The nixtamal corn (now looking like what in English would be called hominy) is placed in the pork broth to continue cooking until it bursts open. That corn soup is ladled atop the pork and then garnished with an endless variety of condiments: lime, chile powder, oregano, chopped onion, sliced radishes, salsas, or lettuce.

There are three main types of pozole – a white, red, and green version – put together they resemble the Mexican flag and are a perfect dish for independence day! Green and red pozole follow the same process described above, but in addition to the ingredients listed include red or green chiles (usually ground or in the form of a salsa or paste) and various herbs that give them each a distinctive taste.

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