We all have in mind the classic white pozole that predominates in central Mexico and that, if it is truly classic, has pork head meat -not even solid meat and never chicken-. It is a broth-based on cacahuazintle corn and pork, seasoned at the moment of eating with lettuce, chopped radishes and onion, oregano, ground Piquin chili, and a few drops of lemon; it is accompanied with a corn toast in the hand.

An emblematic date to eat it is the night of the Grito, in the popular fairs that are assembled in the center of the towns. In the state of Morelos it is a daily occurrence: every afternoon, in the towns, some ladies take a table and chairs from their homes to the sidewalk to serve tasty pozoles (and also golden potato, picadillo, and cottage cheese tacos). In Morelos, they also make a chickpea pozole, with dried shrimp.

Red pozole is also well known in Jalisco, Bajío and Aguascalientes, whose color comes from ground dried chiles (in the latter state they use mirasol chile). In Sinaloa we find a pozole of that color, based on guajillo chile.

Another thing is the wide range of these stews that exist in a good part of the country, little divulged outside their respective regions. Such is the case of the menudo norteño, a kind of pozole with beef belly because it has cacahuazintle corn grains; it is used, at least, in Chihuahua, Sinaloa, Sonora, and Nuevo León, although in this last entity they add, besides beef belly and corn, also pork meat and rice.

In Aguascalientes, there is an elote pozole (fresh, before it is corn) and it can be tasted in its famous cenadurías (besides a great variety of antojitos); they also have pozolín, with elote and poblano chile. In the Tierra Caliente of the south of Puebla, they also have it, with the name of elopozole, and they add pork and chicken, as well as zucchini and epazote; it is red because they grind guajillo chili. In Guerrero, they have another elopozole, simpler. In Sinaloa, there is another variant with corn which is called pozolillo and has ancho chile.

All these elote pozoles are reminiscent of their close cousin, the chilatole of Puebla and other states, which, without meat, is made of elote with three simultaneous presentations: pieces of corn cob, loose grains, and some ground to thicken the stew; it has ground serrano chile and epazote. By the way, in the Oaxacan Isthmus, they make a similar chilatole, salty and with chile, but it also has sugar and tastes sweet.

In Colima there is a rare and rich dry pozole identical to the white one, but without the broth. There you should take the opportunity to eat some tacos de sesos, aguados or dorados, some sweet enchiladas, some thick sopes and some sopitos.

In La Laguna, they make an enchilada de pozole, which is a kind of unground cacahuazintle corn cake, baked in the oven, with dried chili sauce. In Nayarit, the shrimp pozole is extraordinary, and in Chihuahua the corn pozole with pork horns and cilantro. In Baja California Sur they have a pork spine pozole with pasilla chile and in Sonora, they cook a pozole of deer bone, another one of wheat, and another one of wheat and beans.

In Yucatan, they prepare a drink called pozole, based on corn dough and water, and it is sold in the markets, cold, with ice and lemon. Sugar or salt is added, to choose. Another is the posol de Tabasco, made from ground raw nixtamal, with or without cocoa, also ground. Tabascans drink it without sugar; farmers usually take a ball of posol to their fields and, at lunchtime, they simply dissolve it in water. It is food and drink at the same time.

Another very local modality is the green pozoles. In Mexico City, one was made with poblano peppers and tomatoes, and in Michoacán another one was made with epazote. In Guanajuato, ground coriander is added.

Let's close with a flourish with the Guerrero-style pozoles. There, pozole nights are on Thursdays. Whether white or green, these pozoles, like the most common ones in the center of the country, are topped with chopped onion, ground Piquin chili, oregano (ground between the palms of the hands), and a few drops of lime.

Unlike the pozoles from the Altiplano, no radish or lettuce is added. Instead -and here is a big difference- they are also garnished with a raw egg (which is put first, in the boiling pozole just served in the deep dish, to cook), pork rinds in pieces, avocado and canned sardines, in oil. Like most pozoles, it is served with tostadas. Also from Guerrero is another pozole with corn, black beans, and epazote.

Source: National Cultural Information Network