El Pozole

A favorite classic of the holiday season, commonly seen at after-party breakfast tables.

The basic recipe calls for cacahuazintle maize, nixtamalized and boiled in water, with optional meat and seasonings. Simple as that. Any other thing is open to the imagination.

During cooking, the maize slowly pops much like popcorn, except nothing like popcorn at all. It just embiggens and fractures, becoming a flowery shape. After it does this the meaty ingredients can be added to the mix. Spicing it up during cooking is what makes it have a characteristic color, either red or green depending on the spices used.

And then there’s white pozole, a blank canvas for anyone eating to decide the flavor. Unless the cook forgets to provide salsas and condiments, cuz then you’re left with a plate full of bland shit and anguish.
SERIOUSLY WHO EVEN SERVES WHITE POZOLE AND DARES CALL IT A COMPLETE MEAL BY ITSELF??

Corn tostadas, oregano, limes, coriander, radish slices and julienned lettuce are often served to accompany the dish.