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Pozole (; from ) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, , onion, garlic, , avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the stew is common across Mexico and neighboring countries, served both as a day-to-day meal and as a festive dish.
The three main types of pozole are blanco (white),Cookpad: Pozole Blanco verde (green), and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce. Pozole verde—"green pozole"—adds a rich salsa verde based on green ingredients, possibly including , epazote, cilantro, green chiles (typically jalapeños or serrano pepper), or pumpkin seed. Pozole rojo—"red pozole"—is similar, but using a salsa roja made from one or more dried or smoked red Chili pepper, such as Guajillo chili, Pequin pepper, or Poblano, and usually tomato.
Pozole is commonly served accompanied by a wide variety of toppings, particularly raw vegetables. Common toppings include chopped onion, shredded cabbage, sliced radish, avocado, limes, oregano, tostadas, chicharrón, and chiles.
Pozole is a typical dish in various states, such as Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, and Morelos. Pozole is served in Mexican restaurants worldwide. It is also popular in the cuisine of New Mexico where it is known as posole, and is a common dish among the Puebloan Indigenous peoples residing along the Rio Grande.
In the Southwestern United States, a type of field corn ( posole corn) is used that differs from hominy. It is considered to be more flavorful and has a firmer texture than hominy which tends to be softer and mushier than posole. The Hopi make a variety called noquivi (Hopi language: nöqkwivi), using lamb or mutton rather than the traditional pork. It is often made from dried blue corn posole kernels; green chiles and Juniper berry (instead of bay leaves) are added to the stew. This variety of posole is also prepared by the Puebloans people of New Mexico.
According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole may have been human. Possible archeological evidence of mass cannibalism may support this theory, and there is widespread scholarly agreement that the Aztecs practiced cannibalism in the context of human sacrifice and warfare, though the social and dietary significance of such acts is disputed. While some authors such as Marvin Harris suggest that human flesh was a significant part of an aristocratic diet, others argue that there was not sufficient human flesh available to be a major source of and that its consumption was chiefly a status symbol.
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