Pozole has historically been a celebratory dish among Mexican and Southwestern communities for generations.
Dried whole corn kernels, or hominy, are soaked in lime and simmered for hours, and a variety of chiles and spices are slowly cooked for remarkable depth of flavor. Every pozole is different based on region, family recipes or whatever you have on hand.
Pozole is an all-purpose dish to eat, no matter the season. Feeling sick? Hungover? The bold combination of chile, hominy and spice will fix you right up. This is satisfying, nourishing, fortifying fare.
Copyright © Pozole to the People. All rights reserved.