I returned home to Tahoe and started working at the high school I attended soon after. By November the snow flew. Girls bundled in hoodies, puffies, and Vans. In sickness or snow, their hands wrapped thermoses. The contents – Pozole.
“What’s that?” I ask.
Mouths drop when realizing I’ve never heard of or tasted Pozole.
A couple turns of their lids and garlic, spices, and I don’t know what! weave the classroom and into my taste buds. Suddenly, thoughts of my own lunch bring sadness. Maybe the girls can tell me about their recipe, so I can attempt a version of my own!
They have a preference between green or red, but their Mexican mommas mix these wondrous ingredients, pour, and send thermoses of warmth and well being.
Home I go to investigate.
The History of Mexican Pozole
A traditional soup or stew which originates from Nahuati and what a history this dish has. The main ingredient and namesake is hominy, which is made from corn. Because of their belief that humans were made by the corn gods, in Mexican Aztec history corn was considered a sacred plant. For this reason, the Aztecs and Mesoamerican people originally cooked Pozole only on special occasions.
If you are faint of heart, skip to “What is Pozole?”
As the story goes, Pozole was originally made from either the human meat of prisoners whose hearts had been torn out in sacred rituals or famous dogs. Because of its similar taste, pork has since replaced human flesh.
What is Pozole?
Traditional pozole is made of hominy, pork, and garlic. There are three types of Pozole, which mirror the colors of the Mexican Flag:
- Red (rojo) – includes chili peppers such as guajillo, ancho or piquin
- White (Blanco) – is without either which the red or green includes
- Green (Verde) – includes tomatillos, cilantro, and jalapeños
There are a number of garnishes such as cilantro, radishes, avocado, lime, shredded cabbage, lettuce, onion, chilies, and salsa.
Like the Mexican mommas, when the snow floats the sky, I pull the Dutch Oven, chop vegetables, and simmer spices. Along with the tummy, Pozole warms the soul.
I hope you feel the same.
Verde Pozole - Vegetarian/Vegan
Ingredients:
To Saute'
- 1 Tablespoon olive oil
- 4 cloves garlic, smashed and coarsely chopped
- 1 large white onion, chopped
- 4 carrots, large
- 4 celery stalks, sliced
- 2 teaspoons mexican oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
To Blend
- 1 pound tomatillos (approximately 6 medium) husked and washed
- 2 poblanos, cut into large pieces
- 1-2 jalapeno or serrano pepper(s) destemmed and washed. If sensitive to spice, remove seeds and membrane accordingly
- 1 cup cilantro
- 1 cup vegetable broth
All Together Now
- 4-5 cups vegetable broth
- 28 ounce can hominy, drained
- ½ cup cilantro, coarsley chopped destemmed and washed
- Garnish: cilantro, sliced radish, onion, chopped cabbage, lettuce, and lime
Instructions
- Cut the garlic, onions, carrots, and celery. In a large pot or dutch oven, heat oil over medium heat. Once oil is glistening, add vegetables and cook until softened and brown, about 5-7 minutes.
- In the meantime, add tomatillos and pepper(s) to a medium-size pot and cover with water. Bring to a boil, then cook for about 10 minutes. When the tomatillos change from bright to olive green, they're done. Let stand 5 minutes.
- Once vegetables are softened and browned, add oregano, salt, and pepper. To enhance the flavor of the mixture. cook and stir for another 2 minutes.
- Add drained hominy and 4 cups vegetable broth. Stir and simmer over medium heat.
- In a high speed blender, combine strained tomotillos, pepper(s), poblanos, cilantro, and 1 cup vegetable broth. Start on low, then blend on medium, until smooth. Add mixture to the pot or dutch oven and continue cooking until the soup is heated. If needed, add salt, pepper, and mexican oregano.
- Warm your soul!
