Here we tell you how many types of Pozole there is of the Mexican cuisine.
Las national holidays are just around the corner in this 2024, And here we tell you about the types of pozole, a typical dish not only of these celebrations, but of Mexican cuisine.
Before telling you the types, let’s remember that the word pozole comes from the Nahuatl “Pozolli” what does it mean foam. The corn kernel, better known as pozolero, is called cacahuacintle and when boiled it opens like a flower and makes foam.
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How many types of pozole are there?
Now, although it is true that the way of preparing each type of pozole is the same, there are variations such as flavor, color, the region where it is made, among other characteristics.
White Pozole
It is perhaps the most common and well-known in several regions of Mexico. It is prepared with dried corn, pig’s head, or chicken, seasoned with lemon juice, salt, hot sauce or ground piquín chili, and also adding oregano as an additional ingredient.
This is prepared in Guerrero, but it is common to taste it in the center of the country.
Red Pozole
This type is commonly prepared in the states of Michoacan y Jalisco. It is made with chili California and chilaca, or also with guajillo, in addition to tomato sauce.
Green Pozole
This type is made with ground pumpkin seeds and avocado, tomato, pork rinds and sardines are added. Like the white one, this one is prepared in Guerrero.
In other parts of Mexico, there are more than 20 variations of pozole, the main types are those mentioned above, here we mention some:
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- Pozole Jalisco: It is made with guajillo or ancho chile, and pork is used as protein, especially the spine, head and leg.
- Black pozole: Prepared with blue corn, black chili peppers, garlic, and a meatball with huitlacoche.
- Bean or loggerhead pozole
- Dry pozole from Colima
- Michoacan Smoothie Pozole
- Corn Pozole
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2024-09-16 14:33:29