Green Pozole, Ages old Ritual
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Pozole, in indigenous languages means either “foamy” or “cooking corn” and it is a dish prepared throughout Mexico with its regional variations, in the northern Pacific Coast and central Mexico the pozole is red or sometimes white, as in the states of Sinaloa and Jalisco, but my personal favorite is the famous Green Pozole from the state of Guerrero. I know of just one place in Puerto Vallarta where you can enjoy this pre-hispanic delicacy, prepared with all the ingredients the tradition dictates and served on Thursdays and Saturdays only, as in done in Guerrero. The venue “Aquí es Guerrero” is a poolside restaurant covered by a traditional palapa, located at the entrance of hotel Vallarta Sol in the district of Versalles, across the hotel strip and half a block away from the also famous “Ocho Tostadas” seafood cocktails outlet.
This ages old ritual will offer you, first, a tostada with ground beef, seasonings, cream and cheese. Then, delicately manicured pork’s hands in vinaigrette. Wrapping up the starters you will get a whole tuna-stuffed, egg-coated, jalapeño pepper. I will keep the jalapeño to continue nibbling on it through the magnificent main course, the Green Pozole.
The main ingredient of any pozole is corn, in this case a special kind of corn called “cacahuazintle” which, after being bathed in a calcium solution, loses its fibrous coating and “explodes” into a flower-bud shape. The stew includes corn, onion, garlic, oregano, radish, lettuce, avocado, panela cheese, chicharrón (cooked pork skin), dried ground red chili pepper and shredded pork or chicken. A glass of tequila and a very cold beer are great pozole companions too.
You can have your pozole right there or have it to-go, just bring a large container and a few smaller ones for the rest of the ingredients of this Aztec ritual. When I bring it home I usually decorate the table with Indian clay figurines and celebrate with my partners our capacity to pamper ourselves like Aztec royalty. While I write this a noisy flock of parrots keeps flying overhead then disappear into my neighboring tree, once perched they become invisible among the foliage, but to watch them flying as a thunderous bright green cloud is a delight!
Further down the Pacific Coast all the way to Chiapas they prepare a refreshing drink made from corn and cocoa, they call it “Pozol” and it is a great natural resource in the hot and humid weather of the Chiapas coastline. Though Indians did not prepare soluble cocoa so you have to continue stirring your drink so the contents do not sit at the bottom.
It is said that a man left Chiapas to go to work in the US; he returned many years later pretending he had forgotten the language. When his family and friends greeted his return they took him all over the town to meet the people and to see the changes that had taken place during his absence. After strolling the town under the sun they spotted a Pozol vendor at the main square and decided to treat their guest to a refreshing drink; while stirring his drink the man said with a gringo accent: ¿Qué ser esto? (What is this?). To which is friend replied “olvidaste el idioma pero no el meneadito” (you may have forgotten the language but not the stirring technique..)
Anyhow, if you are ready for a tasty ages-old dining experience, try the unique Pozole Verde (Green Pozole) as an early dinner because we serve it from 2 to 6pm as a Mexican lunch and only Thursdays and Saturdays; believe me, you won’t go hungry! Email to a friend Eduardo Rincón- Gallardo
E-mail: toureps@prodigy.net.mx
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Pozole, in indigenous languages means either “foamy” or “cooking corn” and it is a dish prepared throughout 
The main ingredient of any pozole is corn, in this case a special kind of corn called “cacahuazintle” which, after being bathed in a calcium solution, loses its fibrous coating and “explodes” into a flower-bud shape. The stew includes corn, onion, garlic, oregano, radish, lettuce, avocado, panela cheese, chicharrón (cooked pork skin), dried ground red chili pepper and shredded pork or chicken. A glass of tequila and a very cold beer are great pozole companions too.
Further down the Pacific Coast all the way to Chiapas they prepare a refreshing drink made from corn and cocoa, they call it “Pozol” and it is a great natural resource in the hot and humid weather of the Chiapas coastline. Though Indians did not prepare soluble cocoa so you have to continue stirring your drink so the contents do not sit at the bottom.