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Definition of the noun Pozole
What does Pozole mean as a name of something?
- [US] A traditional pre-Columbian soup made from hominy, pork and seasonings
Pozole, which means "hominy"; variant spellings: pozolé, pozolli, or more commonly in the U.S. – posole is a traditional pre-Columbian soup or stew from Mexico, which once had ritual significance. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500. It is made from nixtamalized cacahuazintle maize, with meat, usually pork, chicken, turkey, pork rinds, chili peppers, and other seasonings and garnish such as cabbage, salsa and Paramount Citrus limes and/or lemons. After colonization by the Spaniards, the ingredients of pozole changed, but the staple maize remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, State of Mexico and Distrito Federal. Pozole is served in Mexican restaurants worldwide.
Printed dictionaries and other books with definitions for Pozole
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Best Stews in the World (2012)
300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet by Clifford A. Wright
Specifically, pozole refers to wholekernel hominy, large kernels of dried corn that have been soaked in unslaked lime to...
An Encyclopedia of Cultural Traditions by Maria Herrera-Sobek
Pozole is a rich, hearty, flavorful soup or stew made with corn (hominy), pork, or sometimes other meats, ...
From Calaveras to Quinceañeras by Charles Tatum
POZOLE History and origins Pozole is a rich, hearty, flavorful soup or stew made with corn (hominy), pork or sometimes other meats, and condiments.
Real Stew (2002)
300 Recipes for Authentic Home-cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder, and Much More by Clifford A. Wright
Specifically, pozole refers to whole-kernel hominy, large kernels of dried corn that have been soaked in unslaked lime to...
The Interior Circuit (2014)
A Mexico City Chronicle by Francisco Goldman
Pozole is a corn and meat stew; usually it is made with pork, or sometimes chicken, but the cannibalistic Aztecs cooked it with human meat. A pozolero is a drug cartel specialist who melts bodies essentially down to nothing in vats of acid .
1001 Foods To Die For (2007)
by Madison Books, Andrews McMeel Publishing,LLC, Corby Kummer
MEXICO Pozole Pozole is a traditional stew made from pork, hominy, and chiles from Mexico's Jalisco state. Its popularity reaches all the way down into Central America and up into the southwestern United States. The main ingredient is ...
Havana Salsa (2006)
Stories and Recipes by Viviana Carballo
Pozole is a dish perfect for sharing. Everyone is served communally, and the garnishes, essential to round off the flavors, are passed around the table. Usually made with pork, it is a popular dish in Mexico and many versions exist. This lighter ...
Immense Possibilities (2009)
by Cecelia Frances Page
A delicious stew called pozole is a favorite Guadalajaran dish. Pueblo, Mexico's fourth-largest city has a strong Spanish influence. At least a thousand buildings from the Spanish colonial era exist in Central Pueblo. Many of those buildings are ...
Saveur: Soups & Stews (2015)
by The Editors of Saveur
- MEXICAN GREEN HOMINY SOUP Pozole is a traditional Mexican soup.
The Yearning Feed (2013)
by Manuel Paul López
from “A Conversation with Luis Alberto Urrea” ———— Pozole is a traditional Mexican soup. Its ingredients, although susceptible to change, ...
by Peter Standish, Steven M. Bell
Pozole is a corn-based stew made with white hominy and pork or, traditionally, meat from a pig's head. Menudo is similarly based, but uses offal. Tamales are cornmeal based, with spicy or sweet scrapple wrapped either in corn husks (in the ...
Mexico One Plate At A Time (2000)
by Rick Bayless, JeanMarie Brownson, Deann Groen Bayless
Pozole (Pork and Hominy Stew) In its most authentic form, certainly its most rural, pozole is an earthy and aromatic stew, simmering in a huge cauldron over red- hot embers. Its perfume permeates homes and neighborhoods, drawing people to ...
A Taste of Latino Cultures (2005)
by George Kunzel
Pozole (poh-soh-leh) (Corn Soup) Pozole is a hearty corn soup Recipes 109.
Dancing Across Borders (2009)
Danzas Y Bailes Mexicanos by Olga Nájera-Ramírez, Norma Elia Cantú, Brenda M. Romero
Pozole is a delicious stew with hominy corn and pork but varies from region to region in details and flavor! The name comes from poztl, Nahuatl for soup or stew . 14 the Mexican Danzón Restrained Sensuality susan cashion introduction The ...
by Vivien Lougheed
Pozole is a meat stew made with either chicken or pork; green is chicken, red is pork. Casa Bahia, Yacht Club in Zihu, tel. 755-554-8666, is near Puerto Mio above the marina gas station. Famous for its selection of tequilas, Casa Bahia also ...
Dictionary of Food (2009)
International Food and Cooking Terms from A to Z by Charles Sinclair
powdered sugar United States Icingsugar pozole Mexico A thick soup made with sweet corn ...
by Win Blevins
Also spelled pozole and pozzoli. POSSE In the narrow Western sense, a group of riders brought together by a law officer to track down an outlaw. In the larger sense, any group assembled for a common purpose, such as a search for a lost ...
by Mary Ellen Snodgrass
Hominy—corn kernels that have been soaked in a caustic solution and then rinsed—has a long history from its development by nativeAmericancooks through Hispanic versions and commercially canned hominy, also called posole or pozole.
A "Full Course" Encyclopedia by Andrew F. Smith
posole/ pozole (stew), frijoles refritos (refried beans), menudo (stew made with tripe) ...
by Cordelia Candelaria
Traditional * foods with ritual overtones, including tamales, pozole (hominy soup with ...
by Charles Gordon Sinclair
During World War 2 large quantities of eggs dried on heated revolving cylinders were imported into the UK from the USA for domestic consumption powdered sugar (USAl Icing sugar pozole (Mel A thick soup made with sweet corn and chicken ...
by Ken Albala
or pork; a codfish stew called bacalao; poblano-type chili peppers stuffed with chopped meat and dried-fruit stuffing and topped with a nut sauce, called chiles en nogada; barbecued kid, lamb, and beef; a pork and hominy dish called pozole ; ...