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,
Sonofabitch stew and sometimes onion. Babinski's recipe for eight guests contains the following ingredients, which cook together for about four hours at moderate heat in the oven, the excess of surfacing fat being removed before serving: Frank X. Tolbert's 1962 history of chili con carne, "A Bowl of Red", discusses sonofabitch stew as well. Tolbert suggests that the chuck wagon cooks borrowed the idea for the stew from the cooking of the Plains Indians. He also specifies a recipe that never includes onions, tomatoes, or potatoes. In addition to "sonofabitch stew", the dish was known as "rascal stew", "SOB stew", or fitted