POZOLE
A Traditional and Ancient Mexican Dish.
This is Jose Esparragoza,I’m from Puebla Mexico and you are reading my column“ Delicioso’’. I know cinco de mayo is so popular in America but let me tell you something, you should know that Mexican food is more than tacos and tequila
In the American Continent every country has its independence day. In Mexico it is september sixteen and not cinco de mayo as many people think, that’s a big NO NO. In the Mexican Independence people celebrate in their houses cooking pozole. This plate is an ancient dish passed through generations but it was modified when the Spanish conquerors arrived.
This dish is made of white corn, a special corn for this dish, now the corn is sold in stores in cans of precook. But in Mexico has a long process to do it, and has to prepare the corn one day before its preparation to be served on the plate. But right now let’s do the one in the can, you open the can put it to boil for an hour, while boiling you can throw in it pork meet, or shredded chicken, once is ready to be serve in the plate you can add shredded cabbage or lettuce I preferred lettuce, thin sliced radishes, some people put chopped avocados, never goes with cilantro, but you can put onions, and wedges of lime.
If the pozole is white you can put a special spicy sauce and if it is red there is no need to do so. Here in the U.S since we do not celebrate our independence in september 16 we do pozole on new years eve. As a special moment to enjoy with friends and family.
