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June 2023
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Haitian mud cookies snopes5/31/2023 ![]() ![]() Today, this fresh kind of whole kernel corn - hominy - used in Pozole and Menudo, is often called Nixtamal by Spanish speakers. To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. Later, ingredients were modified with the arrival of the Spanish who also brought this popular dish along the Mission Trail. Thus Pozole was made to be consumed on special occasions. From its beginnings, Pozole was made with corn or hominy - a sacred plant for the Aztecs and other inhabitants of Mesoamerica. ![]() Pozole is a stew that historians trace back to pre Columbian times throughout much of Mesoamerica. I tried it last night, and I'm glad there were leftovers! It's noon, and I'm already looking forward to another bowl after work. I thought it would be interesting to work up a vegetarian Pozole, and make it available at next year's CMSA Conference. During our last Conference there were still some who chose the vegetarian sandwich option. Adding pork or chicken Pozole as a Saturday Conference lunch option three years ago has been a big hit. When we think of Pozole, pork and chicken always come to mind first.
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