Soups
Pozole
Mexico
A hearty pre-Hispanic soup of nixtamalized maize hominy simmered with meat and seasoned with chiles, oregano, and shredded cabbage.
Original eatfuls sticker artwork
What it is
A closer look at Pozole.
A hearty pre-Hispanic soup of nixtamalized maize hominy simmered with meat and seasoned with chiles, oregano, and shredded cabbage.
What to look for
Know it when you find it.
Puffy, tender hominy kernels in a clear or red chile broth, topped with crisp lettuce or cabbage, radish, oregano, and lime.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pozole.
Same family
Related foods and regional cousins.
Keep exploring
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Iran
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Nigeria
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Ghana
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Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
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Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.