History and Origin of Pozole
Pozole is a traditional Mexican dish with roots dating back to pre-Hispanic times. Originally, it was a ceremonial meal consumed by Mesoamerican civilizations, such as the Mexicas and the Mayas. The base of pozole is corn, one of the most important and sacred crops in these cultures. Over time, the recipe evolved and fused with ingredients introduced by the Spanish, such as pork.
In Latin America, pozole can be found under different variants and names, although its essence remains similar. In countries like Guatemala and El Salvador, there are similar dishes that also use corn as the main ingredient, albeit with different techniques and accompaniments. In Mexico, pozole is especially popular in states like Guerrero, Jalisco, and Zacatecas, and is prepared in several versions: white, red, and green, with the latter standing out for its freshness and flavor thanks to its green chili and herb sauces.
How to Prepare Green Chicken Pozole
Green chicken pozole is a delicious variant that combines the tenderness of chicken with the intense and fresh flavor of green sauces. To prepare it, a mix of ingredients is used that adds complexity and richness to the dish, including white pozole corn and green chili and jalapeño sauces, in addition to spices that enhance the flavor.
Ingredients: Chicken, chicken broth, white corn, onions, cilantro, garlic, pork chops, salt and pepper, garlic salt, Las Palmas green chili sauce, El Patio jalapeño chili sauce, menudo spice mix, oregano, onion, and lemon.
Steps:
Boil chicken and pork together for approximately 1 hour in water.
While it cooks, add 2 chopped onions and a whole garlic clove.
Remove the fat every 15-20 minutes.
Add chili and let it cook for another 15 minutes.
Add 1 onion and a bunch of cilantro, menudo mix, a can of chicken broth, pozole corn, and continue cooking for at least 0.5 hours.
When serving, crush oregano, cilantro, onion, and squeeze lemon to taste.
