📝 About This Recipe
A sacred legacy of the Olmec and Maya civilizations, Pozol is a refreshing, probiotic-rich fermented dough made from nixtamalized corn. This 'living bread' offers a unique, slightly tangy profile that evolves as it ferments, providing sustained energy and gut-healthy benefits. When dissolved in water and whisked with toasted cacao, it becomes a cooling, creamy beverage that is both a nutritional powerhouse and a profound taste of Mexican heritage.
🥗 Ingredients
The Nixtamalization (Corn Base)
- 1 kg Dried White Dent Corn (Maíz Blanco) (high-quality heirloom corn if possible)
- 20 grams Calcium Hydroxide (Culinary Lime/Cal) (available in Mexican grocery stores)
- 3 liters Water (filtered water is preferred)
The Flavoring (Pozol con Cacao)
- 250 grams Raw Cacao Beans (whole beans with skins)
- 1 piece Cinnamon Stick (Ceylon or Mexican Canela)
- 1/2 cup Piloncillo or Raw Cane Sugar (to taste when serving)
For Serving
- 2 liters Ice-cold Water (for dissolving the dough)
- 2 cups Ice Cubes
- 1 pinch Sea Salt (to balance the flavors)
👨🍳 Instructions
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1
Rinse the dried corn thoroughly in a colander under cold running water to remove any dust or debris.
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2
In a large non-reactive pot (stainless steel or clay), dissolve the culinary lime (cal) in 3 liters of water. Stir until the water looks milky.
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3
Add the corn to the lime water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 45-60 minutes until the kernels are slightly tender but still have a firm 'bite' (al dente) and the skins begin to slip off easily.
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4
Remove from heat, cover, and let the corn soak in the alkaline liquid (nejayote) for 8 to 12 hours. This process unlocks the nutrients and creates the signature nixtamal flavor.
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5
After soaking, drain the corn and rub the kernels between your hands to remove the loose skins. Rinse 2-3 times with fresh water until the water runs clear and the corn no longer feels slippery.
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6
While the corn rests, toast the raw cacao beans in a dry skillet over medium heat for 8-10 minutes until fragrant and the shells start to crack. Peel the beans and discard the husks.
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7
Grind the rinsed corn (nixtamal) and the toasted cacao beans together. Use a specialized corn mill (molino) or a high-powered food processor. You want a coarse, slightly damp dough, not a fine flour.
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8
Knead the dough briefly to ensure the cacao is evenly distributed. Form the dough into large balls (about the size of a grapefruit).
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9
Wrap the dough balls tightly in clean banana leaves or place them in a sterilized ceramic or glass container. Cover with a damp cloth.
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10
Allow the dough to ferment at room temperature (ideally 75-85°F). For a mild flavor, ferment for 24-48 hours. For a traditional sour 'Pozol Agrio', let it ferment for 3 to 5 days.
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11
To serve, break off a portion of the fermented dough (about 1/2 cup per person) and place it in a bowl or a traditional 'jícara' (gourd bowl).
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12
Gradually add cold water and use your hand or a 'molinillo' (wooden whisk) to vigorously mix until the dough is dissolved and the drink is frothy. It should be thick and slightly gritty.
💡 Chef's Tips
Always use non-reactive tools (wood, ceramic, or stainless steel) as the alkaline corn can react with aluminum. If you see white mold on the surface during fermentation, don't panic; traditionally, this is scraped off, but for home safety, ensure your containers are sterilized to prevent bad bacteria. The longer it ferments, the more 'agrio' (sour) it becomes, which is highly prized for its probiotic content. If you don't have a mill, a heavy-duty blender can work, but add only tiny splashes of water to keep the dough thick. Keep the dough moist during fermentation by wrapping it tightly; if it dries out, the fermentation will stall.
🍽️ Serving Suggestions
Serve in a traditional hollowed-out gourd (jícara) for the most authentic experience. Pair with a side of spicy pickled chilies and a pinch of salt to contrast the earthy cacao. Sweeten with honey or piloncillo if you prefer a dessert-like beverage. Enjoy as a mid-day 'energy drink' alongside a simple meal of black beans and handmade tortillas. For a modern twist, blend the finished drink with a frozen banana for a probiotic smoothie.