The Sacred Dish That Conquered Time: Our Take on Mexico's Beloved Pozole

We are passionate about sharing the amazing stories behind Mexico’s cherished dishes. On this Mexico Independence Day, we delve into pozole - a dish that has endured conquest, colonization, and centuries of transformation remaining one of Mexico's most beloved comfort foods.

A Dish Born from Sacred Tradition

Pozole comes from the (Aztec) Nahuatl word "pozolli," meaning "to foam" - a reference to the way special corn kernels bloom and bubble during cooking. This dish has its roots in pre-Columbian Mexico, where it held profound spiritual significance.

Originally prepared for ceremonial occasions, pozole was reserved for the Aztec elite during important religious festivals. It was much more than food - it was a symbol of community and renewal.

The dish we know today was first documented in the 16th century by Spanish missionary Fray Bernardino de Sahagún, providing us with invaluable insights into this ancient culinary tradition.

Sixteenth-century depiction of an Aztec woman putting corn into a ceramic cooking pot on a three-stone hearth (Credit Sahagun 1981; public domain).

From Sacred Ceremony to Family Table

The Spanish conquest transformed pozole's preparation. The original ceremonial version used very different ingredients that reflected the spiritual practices of the time. After colonisation, pork became the protein of choice, allowing the dish to evolve from an exclusive meal for religious elites into a beloved family dish enjoyed across Mexican society.

Today, pozole comes in three main varieties:

rojo (red) from states like Jalisco and Sinaloa

verde (green) popular in Guerrero, and

blanco (white) common in central Mexican states, each with distinct regional characteristics and flavours.

At Libre, we serve pozole rojo style, deseeding and toasting dried guajillo and pasilla chillies and alongside a range of spices prepared the traditional way for that authentic rich, smoky depth.

Libres Pork Belly Carnitas Pozole is a reimagined Pozole Rojo

The Heart of Mexican Celebration

Pozole remains deeply embedded in Mexican culture, commonly served on Independence Day on September 16th, Christmas, and family celebrations. It's a symbol of togetherness and hospitality - when Mexicans gather to celebrate, pozole is often at the centre of the table.

What Makes Pozole Special

The star ingredient is a special type of large white corn called Hominy, which undergoes an ancient process called nixtamalisation. This transforms ordinary corn into puffy, chewy kernels with a distinctive flavour - think of it as corn that's been specially treated to create a unique texture, somewhere between firm pasta and tender corn.

This process, developed thousands of years ago, not only creates pozole's signature texture but also enhances the corn's nutritional value. The Spruce Eats has an excellent article on Hominy.

Hominy Corn Credit The Spruce Eats-hominy - mazwell cozzi

4 Key Elements in Libre's Contemporary Interpretation

At Libre, we've reimagined this incredible tradition as Pork Belly Carnitas Pozole. Rather than serving it as a traditional soup, we present it as a more substantial dish that celebrates the core flavours whilst offering a heartier pork belly experience.

Our version features:

1. Slow-cooked Pork Belly Carnitas: Tender, flavourful pork belly cooked using modern carnitas techniques, makes the dish more hearty than traditional pozole.

2. Traditional Hominy Corn: Authentic nixtamalized Mexican corn, giving a perfect chewy texture and distinctive corn flavour.

3. Rich Pozole Rojo Broth: A deeply flavourful broth, featuring Pasilla and Guajillo chilles and numerous spices capturing all the traditional flavours and aromatics.

4. Traditional & Contemporary Garnishes: Fresh accompaniments including shredded cabbage, radish, salsa verde tatemada and a special spicy Salsa de Cacahuate (Peanut Salsa).

Chef Josh Dodd Plating Libre Pork Carnitas Pozole, adding Salsa de Cacahuate or Peanut Salsa

It's less soup, more substantial pork belly satisfaction - perfect celebrating, just as pozole was always meant to be.

A Living Tradition

Pozole is a tradition that has survived empires, adapted to change, and continues to bring people together in celebration and community.

Come experience this incredible piece of culinary history with us. Discover why pozole has captured hearts and satisfied souls for over five centuries.

Ready to taste tradition with a twist? Book your table at Libre today and discover our Pork Belly Carnitas Pozole - where ancient Mexico meets contemporary Palmerston North.

Sources: Instituto Nacional de Antropología e Historia (INAH), Florentine Codex by Bernardino de Sahagún, The Spruce Eats