POZOLE

Pozole is a special occasion dish in Mexico, especially in Guerrero State. The foundation of all pozole is Hominy or Nixtamal, dried corn which is treated with an alkali like lime. The corn is traditionally soaked in water and lime to loosen the outer shell and germ, and then it is repeatedly rinsed and ground to varying degrees of fineness, depending on the intended use. This process frees up useful vitamins and minerals in the corn so that they can be digested, and it is has been practiced in Latin America for thousands of years by native people.

Also known as: Pozoleria San Juan