[Aztlan] Modern Yucatec Maya Pozole

[dharma at compuserve.com]

You can get good posole and/or nixtamal at Native Seed/SEARCH on the web.
They get their nixtamal from the Tarahmaras. They also have other hard to
get Native Southwestern foods.

Dody,
Santa Fe

Original Message:
-----------------
From: Hube Smith husmith at charter.net
Date: Tue, 10 Jul 2007 15:47:53 -0700
To: aztlandave at yahoo.com, aztlan at lists.famsi.org
Subject: Re: [Aztlan] Modern Yucatec Maya Pozole


 
Yep, it is simply nixtamal. The uncooked (but de-hulled) and ground grain.

You should be able to find it in a tortilleria?

Yes, you will want some salt but not habanero, I wouldn't think. Perhaps 
something
milder like a chile verde. My guys never chew into raw habanero, only very 
finely
minced and mixed in "ni pek" salsa. But the salsa never gets to the field, 
of course.
Maybe your guys are tougher.

But are you certain you want some pozole?

I admit it's OK in the middle of a sweltering milpa at 10 in the morning 
when
nothing else is nearby and the white guy is intent on proving
his mettle and interested in some bonding, but in the USA something better 
is always pretty close.


----- Original Message ----- 
From: "David Hixson" <aztlandave at yahoo.com>
To: <aztlan at lists.famsi.org>
Sent: Tuesday, July 10, 2007 1:55 PM
Subject: [Aztlan] Modern Yucatec Maya Pozole


> My apologies for this continued diversion into Maya
> edibles...
>
> Would anyone mind telling me if I can make a Yucatec
> Maya style pozole using items found in a U.S. grocery
> store or latino food market (also in the U.S.)?
>
> **Please respond to me off-list and I'll happily
> provide others with the recipe if I'm successful.**
>
> This is not to be confused with central mexican Pozole
> (which is more like a dinner soup).  Yucatec Maya
> pozole is basically corn dough, brought to the milpa
> by Maya men in a large ball, then mixed with cold
> (tepid) water in a gourd or bowl.  It is usually eaten
> half way between sunrise and siesta (ca. 10:30-11am),
> when the day is about to get unbearably hot.
>
> I've found that mixing a ball of pozole into water in
> the middle of the monte is certainly the best field
> lunch possible - lots of carbs, lots of water, and
> oh-so-good with some honey or sugar (or the Maya
> tradition of rock salt and habaneros).
>
> I simply don't know the right ingredients to buy to
> make the dough in Maryland (however, I'm far from the
> perfect cook).  All I know is that the Maya of Yucatan
> made "ok" pozole from "MASECA" but GREAT pozole from
> scratch.  I'd settle for "ok" (or even "less-than-ok"
> from the U.S. ingredients).
>
> Is the ball of corn dough for Yucatec Maya pozole the
> same as central mexican "nixtamal"?
>
> If anyone has any suggestions, I'd greatly appreciate
> them (as would my fellow archaeologists working in the
> summer heat of southern Maryland, who are dying to try
> this Maya staple).
>
> -Dave
>
>
>
>
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