(Nahuatl: potzolli, which means "foamy" or "froth"; variant spellings: pozsole, pozolé, pozolli, posole).
|Posole at Manolito's on Sunday|
|Pozole is made using a special corn called cacahuazintle, pre-cooked in a water solution with calcium oxide for a couple of hours, making the corn grains lose their fibrous outer layer so that they open like flowers when boiled|
This pozole was served as a free meal Wednesday at the Community dining room on mainland Isla Mujeres in celebration of Independence Day.
Loncheria La Lomita serves pozole on Thursdays. They are on Juarez across from the naval base. Juarez is the one way street between the main street and the pedestrian street.
Occasionally someone sells pozole from a tricycle. Other likely sources would be the cocina economicas and the loncherias. Here is a recipe.
Pozole can be made with other meats and has a different broth in different regions. Green chile pozole, white pozole, and vegetarian pozole have been sold in local restaurants. Traditionally in this region, it is red and made with pulled pork.
Holy Pozole! This is tasty....try it!