One of Mexico's most beloved comfort foods began as a sacred Aztec ritual dish.... The earliest written references to pozole appear in the Florentine Codex, the 16th Century CE, ethnographic record compiled by Franciscan friar Bernardino de Sahagún from the testimony of Indigenous Nahua elders. The dish was made from nixtamalized maize, the hominy that still defines it today, and was prepared for specific religious ceremonies tied to the Aztec worldview of reciprocity between gods and humans. According to Aztec creation mythology, humans were formed from maize dough, making corn both literal and symbolic life. The word pozole itself likely derives from the Nahuatl pozolli, meaning foamy, a reference to the way hominy blooms and opens as it cooks. When the Spanish arrived in the early 16th Century and suppressed Indigenous ritual practices, the ceremonial version could no longer exist in its original form (which sometimes used meat from human sacrifices). Pork became the replacement protein, Spanish chronicles noting its textural similarity as justification. Onions, garlic, bay leaves, and Old World herbs arrived alongside it. What emerged from that collision of two culinary worlds is one of the earliest and most successful examples of mestizo cuisine in history. Today, pozole is inseparable from Mexican celebrations, particularly Christmas and New Year's, when families simmer enormous pots of it for hours, the broth deepening in flavour as the guajillo and ancho chiles, corn, and slow-cooked pork become one unified thing. © Eats History #archaeohistories