Overview
- Across Mexico, pozole is the staple of September 15 celebrations, with nixtamalized cacahuazintle maize at its core.
- Distinct regional styles persist, including green or white in Guerrero, red in Jalisco and Michoacán, and a “dry” version in Colima, with seafood variants on the coasts.
- Academic and institutional sources cite pre-Hispanic ritual origins known as tlacatlaolli, with colonial chronicles reporting occasional use of human flesh before animal proteins replaced it after the Spanish conquest.
- The dish’s low cost and ability to feed large groups help drive a seasonal boom for restaurants and food services during the patriotic period.
- Health guidance from the IMSS estimates about 240 calories for a medium bowl with vegetables and lean protein, with tips such as degreasing the broth and choosing baked tostadas.