I remember the sultry midday heat as my new friends and I had arrived to the restaurant Santa Prisca within the suburbs of Zihuatanejo. For me it was a typical Thursday but to the entire state of Guerrero I stood corrected: it was Pozole Thursday. That day I experienced one of the most honoured and celebrated dishes of Mexico- and it was marvellous.

What Is It?

Pozole is a savory soup similar to stew usually comprised of hominy, meat or seafood and the gratifying flavours of chilies and other spices. Pozolerias usually offer this dish in three distinct colorful flavours representing the Mexican flag: verde, blanco y rojo (green, white and red). Green pozole is made up of all-things-green including tomatillos whereas red pozole is distinguished by its adobo of dried chili spices. White pozole includes neither of these sauces hence the name, allowing you to personalize your pozole with the salsas and fixings alongside; lime, onion, oregano, avocado, shredded cabbage and tostadas- the choice is yours.

To enliven Pozole Thursday’s it is expected to pair your pozole with some smokey local mezcal to warm the soul. A friend had told me,‘’Pozole Thursday is the only day that you can show up at work late without getting scolded", a few mezcals later, I understood what he had meant by that. When it comes to devouring a bowl of pozole, it is so much more than satisfying an indulgence. You are taking part in a culinary history of tradition.

Pozole's History

Pozole dates back to pre-columbian times. It’s name comes from Nahuatl origin meaning frothy in relation to the appearance of cooked hominy (a processed variety of corn). Being that corn was a sacred plant to the Aztecs and other indigenous peoples of Mesoamerica, pozole was only served on special occasions and to much dismay it had a significance in rituals. The grotesque truth was that the sacrificed humans’ hearts were removed and offered to the gods while the rest of their body was used in the preparing of pozole. Cannibalism was banned after the Spanish arrived, replacing human flesh with pork- the most traditional meat in pozole to this day. Pork was the chosen meat because it was believed that its taste was most similar to that of human flesh.

Despite its ancient past, pozole is a rich-flavoured, traditional hearty bowl of goodness and will undoubtedly always be one of Mexico’s most popular dishes. My chosen dish is green pozole with chicken. I have tried pork and although it was delightful, I later learned it is common for pozolerias to use pig heads and trotters which is almost as unpleasant to the stomach as pozole’s history. But don’t be discouraged; seafood, chicken and vegetarian dishes are great alternatives if you and I are like-minded. If my pozole history lesson was not too daunting (I won’t judge you), I truly encourage you to try this incredible Guerrero style verde pozole recipe from Nora Ceccopieri that can also be found on her blog online at "Gusta Usted". You will fall in love with the dish.

Pozole Verde (serves 10)

Ingredients:

For the Garnishes

6-8 (15oz) cans of pre-cooked white hominy
1 Large head of lettuce finely shredded
1 Large white onion finely chopped
Limes cut in wedges
Radishes cut in slices
Crushed or Powder Dry Piquin Pepper
Mexican oregano
2 Large bags of corn tostadas (20 each)

For The Meat

2 Large cooked chickens
1 Large bay leaf & 1/2 tsp. Thyme leaves to cook the meat
2 Garlic heads
Water enough to cover the meat
Salt to taste

Instructions:

· In a large stock pot cook the meat with salt, onions cut in half, garlic heads, bay leaves and thyme with enough water to cover the meat.

· After opening the cans with hominy, rinse, drain, and set aside.

· Once the meat has cooked and the bones can be removed easily, discard the bones. Place the meat in a large bowl to cool. Shred/cut the meat. Strain the broth where the meat was cooked. Remove the herbs, garlic and onion. Place the meat, broth and Hominy back in the stock pot.

For the sauce

1 Small bunch of radishes leaves
1/4 White onion
Chicken broth enough to make the sauce
4 Tablespoons vegetable oil
1 Tablespoon salt
Oregano and cumin to taste. I usually add 1 tablespoon of cumin and 1 teaspoon of dry oregano.

2 Cups of pumpkin seeds (cleaned)
2 Poblano Peppers cleaned and seeds removed
2-3 Serrano peppers (or jalapenos)
1 lb. Tomatillo, husk removed
3 Garlic cloves
1 Cup of chopped cilantro
1/4 Cup of chopped epazote

Instructions for the Salsa

· Toast the pumpkin seeds in a hot griddle until they start popping, being sure not to burn them. Remove and let cool. Place in your blender.

· Add the tomatillos, Serrano peppers, cilantro, epazote, radish, leaves, garlic, onion, spices and freshly ground black pepper to your blender with some of the meat broth. Maybe you will need to do this step in batches. Process it until you have a smooth sauce.

· In a large frying pan heat the vegetable oil. Add the sauce and cook until it changes color, about 7 minutes. Season with salt, lower the heat and keep cooking, stirring frequently for about one more minute.

· Place the meat, broth and hominy back in your stockpot on the stove to medium high heat. When the broth starts simmering add the sauce. Let simmer for 5 more minutes. Taste to see if it needs extra seasoning. You can add Granular Chicken broth (Knorr Suiza) to increase the flavor. Serve the Green Pozole with Corn Tostadas and its garnishes. Enjoy!

Lifestyle

Pozole, Mezcal and Thursdays: Zihuatanejo’s Recipe of Tradition