Pozole, which means "hominy", is a traditional soup or stew from Mexican Cuisine. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Pozole is a pre-Hispanic food that originates with the Aztecs of Mexico, it is also said that the Aztecs made a ceremonial pozole that was considered sacred and only eaten by the priest and the emperors.

In Mexico, Pozole is typically served on New Year's Eve to celebrate the new year. Pozole is frequently served as a celebratory dish throughout Mexico. Common occasions include Mexican Independence Day, birthdays, Christmas and other holidays. It is a typical dish in various states such as Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, and Morelos.

Learn how to prepare homemade pozole with Virginia Castro. Virginia was the founder of the Quad Cities first taco truck and has been running on of the longest standing Mexican restaurants in the Quad Cities, Restaurante El Mariachi - Moline with her husband, Alfredo.

Recipes will be sent home with students and a meal of pozole will be shared at the end of the class. Class size is limited, please register soon.