Pozole, popular in Mexico and across the Southwestern United States, is a corn stew often served at ceremonies and celebrations. Because the soup consists primarily of hominy – white or yellow corn with the tough hull and germ removed – it is a protein and fiber-packed meal, good for maintaining energy and digestive health during cancer treatment.
Whole hominy kernels are large and tough and are made edible only after treated in a lime solution (not the citrus, but calcium hydroxide lime). This ancestral process called nixtamalization is how all the nutrients in corn are made available to us, particularly the B vitamin niacin, which is not found in untreated corn products.
Niacin, or vitamin B3, is needed in the body to convert proteins, fats, and carbohydrates into usable energy. Niacin acts as an antioxidant that helps to eliminate free radicals and reduce oxidative stress.
Hominy is filling, inexpensive, and easy to use if you purchase canned varieties. It is also packed with fiber, with just a one-cup serving of hominy containing four grams of fiber. The additional fiber in the recipe can be added through the many optional garnishes such as shredded cabbage, radishes, and corn tortillas.
Pozole is versatile and easily adaptable for vegetarians. You can make it mild or spicy, depending on how your taste buds may be reacting to treatment. Not to mean, it also makes great leftovers.