Pozole

The hearty broth of large, nixtamalized Cacahuazintle corn simmers with meat, usually pork, until the kernels burst. Red Pozole is typical for Jalisco, green for Guerrero, white is only seasoned with salsa at the table. Served with lettuce or cabbage, radishes, onions, oregano, lime, chili, and Tostadas; Pozole is a staple at Independence Day celebrations in many places.