Best Recipe: Mexico in my Kitchen
Adriana Martin Says: This dish is a celebratory one with a lot of history and dates from the pre-Hispanic times. Pozole in the Nahuatl language is "pozolli" which means “foam”—this name was given because when the corn kernels are cooked they open like white flowers and generate foam when boiled. Pozole is served in many Mexican states but the most famous recipes are those from Jalisco, Michoacán, Tepic, Colima, Guanajuato, and Guerrero. Each state has its own interpretation and ingredients that is why we find pozoles to be white, green and red. I chose this recipe because it explains step by step the process and does it just like my family was used to prepare it at home.