Pozole vs Birria

Pozole

Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozoll , meaning "Cacahuazintle"), is a traditional soup or stew from Mexican cuisine...

Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozoll , meaning "Cacahuazintle"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish. Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat. The three main types of pozole are blanco/white,[1] verde/green and rojo/red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, or pepitas. Red pozole is made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho. Pozole is commonly served accompanied by a wide variety of condiments. Common condiments include chopped onion, shredded lettuce, sliced radish, cabbage, avocado, limes, oregano, tostadas, chicharrón, and chiles.

Read more ↓ Vote

Birria

Birria (Spanish: [ˈbirja] (About this soundlisten)) is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat...

Birria (Spanish: [ˈbirja] (About this soundlisten)) is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. Preparation techniques vary, but the dish is often served with corn tortillas, onion, cilantro and lime. The meat is marinated in an adobo made of vinegar, dried chiles, herbs, and spices before being cooked in a broth. Restaurants or street carts that serve birria are known as birrierias and exist throughout Mexico, especially in Jalisco and its capital, Guadalajara. Birria is an icon of the cultural identity of the jaliscienses (people of Jalisco) and especially the tapatíos (people of Guadalajara). However, neighboring Mexican states have their own variations of the dish: the birria estilo Zacatecas of Zacatecas and the birria de Colima of Colima.

Read more ↓ Vote