Pozole (1909)

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   More information for this raging ADS-L "pozole" debate.
   A new book is titled PILAF, POZOLE, AND PAD THAI: AMERICAN WOMEN AND ETHNIC FOOD (Amherst: University of Massachusetts, 2001) by Sherrie A. Inness.
   There are several hits in the NEW YORK TIMES.


   21 November 1909, NEW YORK TIMES, "Denies There's Salvery in Yucatan," pg. X9:
   ...he never tasted their everyday "atole" or "pozole," nor that special brandy with anis which they so willingly drink;...

   30 May 1926, NEW YORK TIMES, pg. XX9:
   In northern Yucatan he found Indians putting out bowls of posole (a drink made or corn) as offerings to the Wind God.

   31 May 1942, NEW YORK TIMES, "Fiery Dishes of the Southwest," pg. D5:
   Posole, made with hominy which is simmered all day long with fresh ham hocks, until the meat falls off the bones and disintegrates in the broth, calls for many hours of slow cooking.  Chili, onions and garlic are finally added to garnish the dish when served.  Albondigas are miniscule, peppery meatballs rolled in blue cornmeal and boiled for hours and hours, until a thick soup is formed.  "Angel's Dream"--the natives call it chiles rellenos--is huge peppers stuffed with chopped chicken and cheese, then dipped in a batter and deep-fried to a crispy brown.

   November 1937, SCIENTIFIC MONTHLY (JSTOR database), pg. 465:
   Mayas generally drink _pozole_, which consists of raw corn meal in cold water.