Pozole

Pozole (Nahuatl: pozolli Spanish pronunciation: [po'sole], pozole) is Mexican traditional soup or stew, meaning "porridge". It is made of polished meat (usually pork) and can be seasoned with seasoned cabbage, pepper, onions, garlic, radish, avocado, salsa, or lime.

It is typical of various states like Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, Morelos. [Required] Pozole is available at Mexican restaurants worldwide

Pozole is often used as a celebration cuisine throughout the Mexican community except Mexico and Mexico. Common events include Mexican Independence Day, Birthday, Christmas, and other festivals.

Bernardinode Sahagún mentioned Pozole in the Florentine code. As corn is a sacred plant of Aztecs and other inhabitants of Central America, poles are consumed on special days. As an ancient American (who?) Believes that God will no longer spend humans in humans (dough of corn), combinations of corn (usually full corn fruit) and meat on a single dish are of particular interest there is.

According to a survey by the National Institute of Anthropological History and the National Autonomous University of Mexico, in these special occasions, the meat used by pozole is human. After the prisoners are sacrificed and their heart torn and killed, the rest of the body is chopped and cooked with corn and the resultant meal is shared as religious communication throughout the community it was done. According to Bernardinode Sahagún, when cannibalism is banned after conquest, pork is very similar to the taste of human flesh so it becomes a staple food. [3]

Pozoles can be prepared in a variety of ways. All changes include polenta cooked in soup. Usually pork, sometimes chicken, is included in the base. Vegetarian recipe instead of beans

The white pole is prepared without extra green or red sauce. Green pozole adds a rich source based on green ingredients such as Tomatiros, Epazotate, Coriander, Jalapenos, or Peppothas. The red pozzle is made without green sauce, but adds a red sauce made from one or more peppers such as guadillo, pikin, and ancho.

When a pozzole is supplied it involves various seasonings that can include minced onions, chopped lettuce, radish slices, cabbage, avocado, lime, oregano, tostada, chichalong or chili.

If you do not know what kind of pole is what you might want to know what I'm talking about. Pozzle (also called POSOL) is a Mexican stew traditionally made with pork and polenta, covered with delicious chili soup. There are countless changes, but every recipe has essential ingredients. I put a green chilli soup almost like tomatillo salsa verde, but did not concentrate so much. To make, I put chicken legs peeled off bone, Tomatiros, onion, jalapeno, chicken soup, oregano, salt into a big oven in the Netherlands. Partially covered, boiled at high temperature. When it boils, boil the heat and cook for 40 minutes.

Red pork pozzle soup is my favorite Mexican food. It is simple, simple, rich and satisfying. Pottsle is pork or chicken - this recipe requires pork - and chopped onions, radish slices, mexican oregano and minced cabbage or lettuce chopped in some urban chili and gentle spicy melon juice and polenta lime Mix the juice with a small amount of spray. It is a perfect dish. Is it difficult to make real poles? No, it is not so, it is very troublesome. This is a dish when you share food and fun time with friends and family. This is worth the effort. Once you do it, you will be asked to do it each time you gather. You will see

My friend, Mexico's appetizing cook Ricardo Muñoz Zurita's Godfather developed this recipe of pozole rojo, mimicking the taste of materials used in the United States found in Mexican pozoles. The combination of mint, coriander, clove, bay leaf, oregano, pepper gives the soup a sweet and warm taste like Epazotte (Greek oregano and mint's bitter herb) and Santa Claus. (Santa Claus) Oaxaca headband with flavor. Sweet vanilla of peppermint and anise. Do you really need to start a broth from scratch? No You can use prepared fish (fish, crustaceans or chicken) and enrich it with scents, herbs, spices and seafood / meat / vegetables. We made chicken pox of very early evening with chopped roast chicken and boxed ingredients. I used it as homemade soup and made chicken, soup, scent. Otherwise my pozole will have a dark and flat taste.