Each year Mexican Independence Day begins at midnight on September 15th with fireworks, the famous “grito” or shout of the revolution, and then a day that follows of family and food. In kitchens and restaurants across Mexico pozole is served, a hearty soup made from hominy and pork, dressed up with chiles, salsas, sliced radishes and lime. The dish has long been part of Mexico's cultural heritage and has as many regional peculiarities as Mexican society itself. Where did it come from? Let's take a look back.
The beginning of pozole is not without its dark days. No one will be sacrificed for this year's Independence Day pozole, but if you had tried it 500 years ago, you just might have bitten down into the calf of a slave. Fray Bernardino de Sahagún, one of the New World's most famous Spanish ethnographers and anthropologists, recounted a meeting with Aztec king Moctezuma during the festival of the god Tonatiuh where his royal highness was served a steaming bowl of pozole with a the leg of an imprisoned and sacrificed slave. It was all for the gods.