Heaven, every little thing else the may have going for it, should surely odor of masa, the blessed gift native Mesoamerica come the remainder of the world.

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Nixtamalized corn–that is, corn that has been treated with lime to do it more digestible–is ground to do the flour offered in do so countless delicious foods and also drinks: tamales, tortillas, pinol (or pinole), tostadas, sopes, gorditas, amongst others.

Before it’s ground as flour, though, the nixtamalized corn is what us in the English-speaking human being usually refer to as hominy. In Mexico, it’s referred to as either pozole (also spelled posole) or cacahuazintle (also spelled cacahuacintle), i beg your pardon refers most often to an heirloom variety of corn known for its large grains.

Fun fact: the “s” and also the “z” room pronounced the very same in mexico Spanish, hence the many spelling options–and boosted chances for spelling errors. Pozole seems to it is in the desired spelling in Mexico proper, while posole shows up an ext often in borderlands recipes.

The words “posole” and also “pozole” come, the course, from Nahuatl, the Uto-Aztecan language talked in various forms from pre-Hispanic time until, well, now. Nahuatl is one of 68 native languages recognized through the mexican government; at approximately 2 million speakers, the is the second most commonly spoken language in Mexico after ~ Spanish.

Our modern-day word pozole comes native the Nahuatl pozolli, which means “frothy” or “boiled.” The translation hints at the pre-Hispanic ritual origins of pozole as a food made with the boiled flesh of human being captives. There are accounts that indicate that these origins account for the popular of pork in mexico cuisine, as that meat is said to be an acceptable substitute for human flesh. Ns am skeptical, however, given that the routine seems to have actually been minimal to a relatively small team of pre-Hispanic nobles. In addition, pork is hugely popular in Spain–and yes, really tasty, i m sorry seem come me come be more important determinants in culinary acculturation.

(As i was reading around the beginnings of pozole, i couldn’t aid but think that Carlos Fuentes’s classic meditation ~ above the relationship in between past and present in his short story “Chac Mool“; English translation easily accessible here.)

Ritual anthropophagy aside, pozole in modern-day Mexico is a lovely dish v multiple regional variations. It’s food because that celebration and, much like tamales, it’s food that’s best prepared collectively.

As v the assignment variations, the food varies from place to place: it’s regularly made v pork, but sometimes with chicken. Sometimes it’s pozole verde and also sometimes posole rojo. And climate there’s pozole blanco, a type of middle way.

Faced with an abundance of eco-friendly tomatoes and a few tomatillos left end from warmer garden days, my plan is to conscript them right into a version of pozole verde, which need to be an aromatic method to warmth up the kitchen and utilize the continues to be of a roasted chicken from earlier in the week.

If every the talk of human being sacrifice has actually put you off meat, below are other alternatives for making use of up eco-friendly tomatoes:

A note on hominy: numerous of this recipes contact for crate hominy, i m sorry is more than likely fine, ns guess.

I buy dried hominy indigenous Rancho Gordo. V his incomparable poetic wit and copywriting genius, Steve Sando explains the impacts of cooking hominy as those of make your whole kitchen “smell prefer a glorious, very delicious wet tortilla.”

I’m pretty sure the canned stuff doesn’t perform that.

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The header picture was download from this site but comes initially from the Florentine Codex, a treatise on the individuals of central Mexico all set shortly after occupation by the Spanish under the direction that Fray Bernadino de Sahagún. He had evangelization in mind but carried the end his work with the assist of Nahua researchers. It is both fascinating and also heartbreaking.