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Pozol

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description Pozol Overview

Pozol is a traditional Mesoamerican beverage made from fermented nixtamalized corn dough, consumed primarily in the southern Mexican states of Tabasco and Chiapas. Its preparation involves cooking corn with lime, grinding it into a masa, shaping it into balls, and allowing it to ferment wrapped in banana leaves for several days. The fermented dough is then dissolved in water to create a thick, refreshing drink that historically served as a crucial source of sustenance for indigenous communities. It is consumed by locals as an everyday thirst quencher and energy source in tropical climates.

help Pozol FAQ

Is pozol a food or a drink, and where is it associated?

Pozol is both a fermented corn dough and the drink made by diluting that dough with water. It is especially associated with the southern Mexican states of Tabasco and Chiapas and is often served as a whitish beverage or porridge. [FAO fermented foods guide](https://www.fao.org/docrep/015/i2477e/i2477e00.pdf)

How is pozol made from nixtamalized corn?

Maize is cooked with calcium hydroxide to make nixtamal, then ground into a coarse dough and shaped into balls. The balls may be wrapped in banana leaves and fermented for 1 to 14 days or longer before being mixed with water. [FAO fermented foods guide](https://www.fao.org/docrep/015/i2477e/i2477e00.pdf)

Can pozol contain cacao, chili, or sweeteners?

Yes, regional preparations may add toasted ground chili, salt, sugar, honey, cacao, or coconut. Cacao or coconut can be mixed into the dough before fermentation, so pozol is not limited to one flavor profile. [FAO fermented foods guide](https://www.fao.org/docrep/015/i2477e/i2477e00.pdf)

How is pozol different from pozole soup?

Pozol is a fermented corn dough dissolved in water and usually consumed as a drink. Pozole is a separate Mexican dish, generally a cooked soup made with hominy, broth, and other ingredients. [FAO fermented foods guide](https://www.fao.org/docrep/015/i2477e/i2477e00.pdf)

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