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mexican recipe – Pozole soup

By: Paco Flores-Kiejda

Mexico is noted for its cuisine that, needless to say ,it  is one of the widest on the world not only on variety of ingredients, also due to the numerous types of receipts those that can be found across the territory even for the same dish.

As an example, you can find one of the most traditional tacos, called ‘Enchiladas’ (spiced tacos) on at less 10 different styles depending on the State you visit: Aguascalientes, San Luis Potosí, Oaxaca, Nuevo León and so on. You will have a totally different kind of ‘Enchilada’ when you order them from the menu as many States in the country you visit.

Another good example is one of the most traditional mexican recipe, a  soup, called ‘Pozole’. A very tipical dish which is based on a very special type of corn that receives the name of ‘cacahuacintle’ that can be easily missed with chickpeas by foreigners due to the size and shape of the grain.

‘Pozole’ is a word from the ancient cahíta dialect and means ‘stewed corn’ and with this, it is easy to describe the base of this delightful prehispanic  soup and its varieties.

In this Mexican recipe.the corn needs to be stewed to soft, the water will also adquire a very tasty consistence. The second ingredient may vary from place to place: pork, chicken and even beef. The first of them is the most popular and according with the State you try, you may find it in thin strips or diced. The same happens with chicken. In all cases, the meat will be stewed as well. There’s a wrong idea about Mexican cuisine that says that everything is fried and fat but that is only the result of the mixture of cultures on the border with US and it is called Tex-Mex.

Coming back to the point, once you have the soup with the corn and the meat (which ever you have choosen) you might want to add some complements. Mexican Pozole has many options for this: the vast majority of the versions include lettuce. The rest of the ingredients will vary, but in general terms can be: oregano, sour cream, chilli powder, green lemon, onion and some spicy sauce, of course.

From the sauce and the additional ingredients you will find three main types of Pozole: ‘Pozole verde’ (green pozole), ‘Pozole Rojo’ (red pozole) and ‘Pozole blanco’ (white Pozole). The colour will derive from the sauce. The green sauce is mostly prepared with green tomatoes and some chile like jalapeño, habanero or pasilla; the red souce uses red tomatoes and red chiles such as ancho, chipotle or guajillo. In some cases you can find delicious receipts of sweet-spicy souces that may include cacao, the main resource of chocolate.

You may have the wrong impression about this Mexican dish: too many ingredients could be difficult to perceive on the palate, ¡false! Like the most of receipts from Mexico, each ingredient has a very specific function in the constitution of the dish and it is easy to distinguish all the elements. Just be careful adding the green lemon or you will have a strong and dominant flavor that my overshadow the rest.

Finally, a great virtue of this dish is the calories. As nothing is fried, and you are not adding any saturated fat ingredients, you will bomb your body with a high amount of proteins from the meat and corn as well as very diverse group of vitamins from the vegetables. I cannot say that if you eat Pozole everyday you will be slim, however, if you try once or twice whilst you visit Mexico and have a balanced breakfast or supper, I can assure you that your shape and your weight will not be at risk.

¡Buen provecho!

About The Author

Paco Flores-Kiejda is the founder of simplyreaders a blog dedicate to book reviews. He considers himself a very active reader and sometimes needs to control himself when he goes into bookshops. Along with reading and cooking, he enjoys learning languages. At the moment he reads in English, Spanish and Catalan, and in the short to medium term he wants to be able to read in Polish and Italian.

The author invites you to visit: http://www.simplyreaders.co.uk


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