Overview
- National outlets publish step‑by‑step recipes for red, green and black versions to help households prepare for Independence Day meals.
- Xochitepec’s pozole negro was devised in 2018 by traditional cook María Isabel Gómez Rueda to honor a locally found meteorite now exhibited in a municipal museum.
- The municipality says Mayor Roberto ‘Chalo’ Flores signed a 2025 agreement with the Morelos science council (CCyTEM) to begin brand registration for the dish.
- Reports trace the stew’s origins to pre‑Hispanic ritual contexts and note that modern preparations use pork or chicken instead of the meats cited in early accounts.
- Guides emphasize nixtamalized cacahuazintle corn, customary garnishes and regional diversity, reflecting the dish’s central role in the holiday table.