Pozole
Pozole has been around since pre-Hispanic times. It was a consommé (clear soup) used as part of ritual sacrifices. Nowadays, one can partake of it, as a culinary celebration rather than as a sacrifice, to provide a satisfying warmth to the stomach and a comforting flavor to the taste buds.
The concoction is made of hominy, corn kernels soaked in a blend of lye or lime (the inorganic calcium-based compound, not the fruit). Preparing Pozole involves slow-cooking the hominy overnight in a deep pot, adding aromatic herbs and spices, and cooking in some chicken, or pork, or vegetables, according to what the cook desires.
There is no standard recipe to Pozole. Most households and kitchens will have their own version of this hearty dish. It can be eaten as it is, but for those who wish to further customize the taste to their personal liking, there is a wide variety of condiments and flavorful add-ons to choose from, like lettuce, radish, onions, lime, or chili.