Pozole (po-sole-leh)

If someone invites you a "Pozolito" in Mexico you know it means there's going to be a party. And that's because, if you are going through such a hurdle to prepare it, you usually make A LOT, and you will need at least a dozen people to finish it. Besides, since corn was sacred for the Aztecs, pozole was served only on special occasions so we inherited the use of having pozole for dinner whenever we have a big event. Of course it became so popular when the spaniards conquered Mexico that it became an every day dish (but still for a lot of people).

Nowadays pozole is mostly served in "cenadurias" or "fondas" which are informal restaurants that only serves typical mexican food. When visiting Mexico be sure to go to one of this places to see what authentic mexican means... But wait! you don't have to travel to Mexico for this (at least not now), WE ARE AUTHENTIC MEXICAN. And occasionally we serve pozole

So, what is this dish. In Aussie terms it would be some sort of casserole made of a special kind of corn cooked with pork (although there is chicken pozole too),chilli pepper, seasonings and garnished with fresh vegetables. There are three main varieties of pozole according to the region where it is prepared: red (which is the most popular) white and green, but the nixtamalized corn is the one thing that is common to all three. This corn has to be left for soak at least for 8 hours in a solution of cal (lime) so it softens and then can be washed and cleaned.

Once you have the corn ready it has to be slow-stewed with the meat and other ingredients until eventually it burst a little bit like a popcorn. But you don't have to go through all this to enjoy this incredibly flavoured dish. We will let you know when is the next time we will have it.

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