Pozole is a hearty and brothy Mexican soup made with hominy and meat, such as beef or pork, seafood, or vegetables. It has many different seasoning and topping options. Today, pozole is eaten in Mexican meat markets, family dinners, and celebrations, but it was originally considered a dish for the elite of the Aztec empire. For the Aztecs, pozole was eaten in communion to celebrate gods, good harvests, and seasonal changes.
History
Pozole originated in Aztec culture and was used to celebrate gods, good harvests, and seasonal changes. During Tlacaxipehualiztli each spring, the year's corn harvest was planted and offered to Xipe Totec, the god of vegetation renewal in the spring. During the months of February and March, a festival called Atlcahualo was held in honor of Tlaloc, the god of rain, thunder, and lightning.
During both celebrations and others, pozole was consumed by the entire community as a form of religious communion. The Aztecs practiced human sacrifice using prisoners of war and slaves who had been purchased. Their remains were typically dismembered, cut up, and cooked into this stew. It is important to note that Aztecs believed the humans they were sacrificing had been put to death for righteous reasons, to avenge for the wrongs they had done in this life (Furst, 2003)
The consumption of humans was a sacred ritual that was only performed during the appropriate seasons for reasons they believed were ordained by their gods. It was most common amongst the families in power in the civilizations, or the elites (Mercado, 2018).
The Spanish conquest of Mexico in 1521 changed many things for the Aztec Empire, including the way pozole was made. The Spanish wiped out many Aztec traditions due to their perceived barbarity and put an end to the practices of human sacrifice and cannibalism (Wade, 2018). As the conquistadors introduced pigs to the Americas, pork became a main meat added to pozole. Over time, the recipe has evolved and expanded, becoming a staple dish uniquely prepared by many families throughout Latin America.
Come discover the Unique History of one of Mexico’s oldest dishes Pozole. It is a soup, a celebration, a story passed down through generations in Mexico.” Rooted in pre-Hispanic rituals, pozole was once made for ceremonies within the Aztec empire honoring the gods. Traditionally it was with the remains of the sacrificed humans as a religious communion. When the Spanish came to Mexico, they put an end to the practices of human sacrifice. Through time, the recipe has changed and today, it’s a symbol of community and heritage. Each region brings its own flavor: Blanco from Nayarit and Sin-a-loa—a simple savory flavor, with corn and meat. Rojo from Jalisco and Michoacán—a spicy, rich broth with, with gua-h-illo and ancho. Verde from Guerrero—fresh and vibrant with tomatillo and cilantro. Today, pozole lives on—from homes to festivals. More than food, it’s a living tradition.
Maize, similar to corn, is still considered sacred in many Mesoamerican cultures because it symbolizes life, sustenance, and identity. The protein in pozole includes pork or chicken, pork becoming common post-colonization (Furst). The toppings typically include radishes, lettuce or cabbage, onion, lime, oregano, and chili peppers, every region bringing its own variation and twist to the recipe.
Pozole is typically considered a festive food, a celebratory dish served at major events like Mexican Independence Day, Christmas, birthdays, and Las Posadas. It is known as a dish that brings people together, a cultural marker and a way of staying connected to family traditions and Mexican identity (Furst).
"Vamos a hacer pozole": shorthand for having a big family gathering or party - if pozole is involved, something important is happening
Symbol of Home and Family - deeply tied to family tradition and many people associate it with their abuelitas or parents
Cultural Identity and Pride - symbol of heritage, act of preserving ancestral knowledge and affirming cultural roots
Festive Unity - go-to dish for Independence Day (September 16th), Las Posadas, Día de la Candelaria, and New Year's
Chefs and home cooks today are now experimenting with vegan versions, pozole ramen, and pozole inspired tacos or tostadas. In some activist Chicano communities pozole is cooked at events as an expression of resistance and a celebration of indigenous identity (Furst). It has been reclaimed as a living legacy of pre-colonial culture and survival and is eaten nationwide in Mexico, in the United States in areas with large Mexican-American populations, and in Mexican communities all over the globe.
By: Rachel, Hannah, and Kailee
References
Esquivel, C. M. (2019). The Conquest of the Aztec Empire. photograph. Retrieved 2025, from https://www.thoughtco.com/the-conquest-of-the-aztec-empire-2136528.
Furst, J. (2003). Expedition magazine | Food for the gods. Penn Museum. https://www.penn.museum/sites/expedition/food-for-the-gods/
Jesús, R. M. (2018). Los sacrificios humanos y su relación con la dieta y el canibalismo azteca en el momento de la Conquista. Revista Española De Antropología Americana, 48, 121-142. https://doi.org/10.5209/REAA.63694
Wade, L. (2018, June 21). Feeding the gods: Hundreds of skulls reveal massive scale of human sacrifice in Aztec capital | science | AAAS. Science . https://www.science.org/content/article/feeding-gods-hundreds-skulls-reveal-massive-scale-human-sacrifice-aztec-capital
Wikipedia. (2008). Mexico states blank map. photograph. Retrieved from https://en.m.wikipedia.org/wiki/File:Mexico_States_blank_map.svg.
Credits:
Created with images by Robert Briggs - "Mexican Red Pozole, Pork and Hominy Stew" • banjongseal324 - "cast iron pan and spices on black metal culinary background, view from above" • Kwangmoozaa - "Blank white crumpled and creased paper poster texture background"