Back in ancient times, pozole was made as a ceremonial dish by the Aztecs and other indigenous peoples of Mesoamerica. The main ingredient was hominy, which is processed maize (corn). However, what sets ancient pozole apart is that it was traditionally made with human flesh—specifically the meat of captured warriors or sacrificed people—cooked together with the hominy. This was done during religious festivities to honor gods such as Xipe Totec, the God of Spring and regeneration. The human flesh used was often from captives who were sacrificed, and their meat was boiled in the stew, with pork being used in later times after Spanish colonization banned cannibalism. The thighs were noted for having the best-tasting meat. Today, pork or chicken replaces the human meat, and pozole has become a traditional Mexican dish served in three main varieties: rojo (red), blanco (white), and verde (green). So, originally, pozole was made of:
- Hominy (processed maize)
- Human flesh from sacrificial victims (captives)
- Various herbs and seasonings for flavor
This historical fact about pozole's dark origin may surprise many, but it underscores the dish's deep cultural and spiritual significance in ancient Mesoamerican societies. After the Spanish banned cannibalism, pork became the substitute meat for the stew.
