Pozole is a traditional soup or stew from Mexican cuisine.
It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.
Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat.
The first proteins to be added to Pozole was that of the Human form. Prisoners would have their hearts ripped out for ritual sacrifice then the rest of the body used in Pozole
After the Spanish conquest of the Aztec empire, cannibalism was banned and pork pozole was the new normal.
Begin with Mezcal Continue with Mezcal
The mezcal agave have very large, thick leaves with points at the ends. When they are mature, it forms a "piña" or heart in the center from which juice is extracted to convert into mezcal. It takes between seven and fifteen years for the plant to mature, depending on the species and whether it is cultivated or wild