Learn more about the preparation process in the following video.
The mole is prepared with almonds, clove, cumin, pepper and raisins. Doña Amparo grinds and combines the ingredients in the metate (mealing stone) that she inherited from her mother at her wedding and that has been in her family for over 40 years.
Granos (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Grains
The elote (street corn) grains are the main players in pozole (soup).
Grains
In Mexico we use the phrase, "It made my mouth water" (Se me hizo agua la boca) a lot, to indicate that we were salivating when we saw something delicious, this was no exception.
Con cubrebocas (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Doña Amparo's kitchen
The kitchen is a special space next to the house, the smoked walls give away the secrets that are kept in them.
Mole
On the cooked elote (street corn) dish, the uncooked guajolote (turkey) and the mole will be served.
El último toque (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
The final touch
Serving the mole, the last step for the pozole (soup) to be ready.
Entregando el pozole (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Handing over the pozole (soup)
Doña Amparo, with a smile, hands us the first plate of pozole of the day.
Pozole mixteco sobre metate (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Southern Mexican style pozole
Do they like it?
Doña Amparo uses ingredients she harvests or grows in her yard with her husband.
