Description
(GF//FF)
Approx Nutrition Info : Calories 290 | Fat 10 g | Carbs 20 g | Cholesterol 40 mg | Protein 25 g | Fiber 8 g | Potassium 650 mg | Sodium 500 mg
DID YOU KNOW?
The name pozole originates from Nahuati ~ pozolé or pozolli means “hominy.” Pozole’ is basically a cross between a hominy soup and a hominy stew. The recipes are pre-Hispanic in origin and were said to be the “foundation of the culture” by many of the Spanish conquistadors that experienced the dish.
There are variations of pozole, all of which are popular depending on what part of the country you’re in.
- Jalisco offers up pozole rojo which is the most popular and well known of the soups. It’s colorful appearance is derived from a combination of guajillo, piquin and ancho chilies and more often than not, this rojo version is made with pork.
- Guerrero is known for a pozole verde which is a recipe using green tomatoes, tomatillos and cilantro
in the broth to give it it’s green color. This soup also uses pork or more often poached chicken.
- There’s also a white version ~ pozole blanco which doesn’t include any red or green salsas used in the other soups.
All three are amazing and all three are served with cabbage or lettuce slaw, limes, and vegetables like radish, carrots and diced onion. Served alongside tortillas, crema, and sliced jalapeño.