Description
Pozole thermal cooking relies on precise simmering to gelatinize corn starch and tenderize meat.
Technical
Gelatinization of corn starch occurs when temperatures reach 90–100 °C, swelling the granules and releasing amylose. Collagen in pork shoulder denatures into gelatin at 95–100 °C, creating a silky broth. Initial searing at 140–165 °C triggers Maillard browning, adding depth of flavor.
Science
Primary Reaction
Gelatinization of corn starch and denaturation of collagen
Sensory Profile
Aroma ()
savorysmokyumamicornymeaty
Origin & History
Civilization
Aztec
Era
pre-Hispanic
Region