Pozole – based on a broth made with pork or chicken bones,plus blended chillies.Credit:iStock
Before we get to that,let’s describe the dish. Pozole is based on a broth made with pork or chicken bones,plus blended chillies (the likes of guajillo,ancho and pasilla),tomatillos and native herbs such as epazote. This soup is served with hominy and shredded meat,and topped with fresh chillies,onion,radishes,avocado,crispy pork skin,sliced cabbage and crushed tortilla chips. It’s spicy,savoury,sour,crunchy,chewy,hearty and delicious.
First serveOK,this is going to get ugly. Look away now if you’re squeamish. Because there is evidence,uncovered by the Instituto Nacional de Antropologia e Historia in Mexico,that pozole originated as a “special occasion” dish among Aztecs,and that these special occasions in question were ritual sacrifices,and that the sacrifices were human,and that … well,so was the meat. This is going back to the 14th century,where archaeological evidence points to the cannibalistic nature of early iterations of pozole. After that,thankfully,pork,chicken and turkey became the preferred meats.
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Order therePozole is a classic dish you will find served throughout Mexico – it isn’t hard to experience. If you’re in Mexico City,you can’t go wrong at Restaurante Teoixtla (Zacatecas 59,Roma Norte).
Order hereIn Sydney,they do an excellent pozole at Mexican Burrito Cantina in Surry Hills (mexicanburritocantina.com.au). In Melbourne,enjoy a tasty iteration at El Columpio in Fitzroy (instagram.com/elcolumpiomelbourne).
One more thingThe whole cannibalism thing isn’t 100 per cent certain. A paper was published inScience journal suggesting Aztecs got their protein from chicken,turkey and beans;there have also been accusations of post-colonial sensationalism about Aztec culture.