our delicious pozoles

Pozole is a special occasion dish in Mexico, especially in Guerrero State. The foundation of all pozole is Hominy or Nixtamal, dried corn which is treated with an alkali like lime. The corn is traditionally soaked in water and lime to loosen the outer shell and germ, and then it is repeatedly rinsed and ground to varying degrees of fineness, depending on the intended use. This process frees up useful vitamins and minerals in the corn so that they can be digested, and it is has been practiced in Latin America for thousands of years by native people.

Pozole (Nahuatl: potzolli, which means "foamy";  is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn, meat, and other seasonings and garnish. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained.

At Restaurant y Pozoleria San Juan we believe that fresh ingredients make delicious food. That’s why we use all natural “Not in a Can” hominy to cook all of our pozoles which come in the three colors of the Mexican flag. Green, White & Red.

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