Pozole Mexico Independence Day, birthdays, Christmas and other holidays. Pozole was mentioned in the Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans believed the gods made humans out of "masa" (cornmeal dough). According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México,
Hominy in a weak lye solution produced by leaching hardwood ash with water, and then beating it with a "kanona" (ᎧᏃᎾ), or corn beater. They used grits to make a traditional hominy soup ("gvnohenv amagii" ᎬᏃᎮᏅ ᎠᎹᎩᎢ) that they let ferment ("gvwi sida amagii" ᎬᏫ ᏏᏓ ᎠᎹᎩᎢ), cornbread, dumplings ("digunvi" ᏗᎫᏅᎢ), or, in post-contact times, fried with bacon and green onions. Hominy recipes include "pozole" (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes. In Latin America there are a variety of dishes referred to as mote. Hominy