As a property manager for Gramatan Management, Inc., Ana Docoito-Nelson handles day-to-day operations and value enhancement at various properties. Outside of work, Ana Docoito-Nelson regards herself as a foodie and is particularly fond of Mexican cuisine.
A mix between a stew and soup, pozole is one of Mexico’s most beloved and iconic dishes. Enjoyed throughout the country, it is often customized to fit various states in Mexico. Depending on where the dish is made, it may feature chicken, pork, or shrimp as its protein. Further, there are three types of pozole that incorporate different spices in the dish: red, green, and white. As would be imagined, white pozole has no added salsas, while green pozole includes cilantro, tomatillos, and sometimes jalapenos. When making red pozole, chefs typically include chilies such as piquin and ancho.
It’s believed that pozole originated as a sacred dish for the Nahuatl in the Aztec region. Made only for religious ceremonies, the Spanish made several changes to this sacred dish. To start, they introduced pork as the dish’s staple meat and changed many of pozole’s other ingredients. These changes made the dish something that everyone could eat, thus facilitating its spread in popularity throughout Mexico.
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