Definition of posole in English:

posole

(also posolli, posol, pozole)

noun pəˈsəʊleɪpəˈzəʊleɪ

In Mexican and Central American cooking: maize prepared by boiling and steeping in an alkaline solution and grinding, for use in food or drink, hominy; (also) maize stew or soup made with this as the principal ingredient, typically also containing pork, beans, and red chilli.

Origin

Late 17th century; earliest use found in William Dampier (1651–1715), buccaneer and explorer. From Mexican Spanish pozole and its etymon Nahuatl pozolli stew or drink based on maize.

Definition of posole in US English:

posole

(also posolli, posol, pozole)

noun

In Mexican and Central American cooking: maize prepared by boiling and steeping in an alkaline solution and grinding, for use in food or drink, hominy; (also) maize stew or soup made with this as the principal ingredient, typically also containing pork, beans, and red chilli.

Origin

Late 17th century; earliest use found in William Dampier (1651–1715), buccaneer and explorer. From Mexican Spanish pozole and its etymon Nahuatl pozolli stew or drink based on maize.

单词	posole
释义	Definition of posole in English: posole (also posolli, posol, pozole) noun pəˈsəʊleɪpəˈzəʊleɪ In Mexican and Central American cooking: maize prepared by boiling and steeping in an alkaline solution and grinding, for use in food or drink, hominy; (also) maize stew or soup made with this as the principal ingredient, typically also containing pork, beans, and red chilli. Origin Late 17th century; earliest use found in William Dampier (1651–1715), buccaneer and explorer. From Mexican Spanish pozole and its etymon Nahuatl pozolli stew or drink based on maize. Definition of posole in US English: posole (also posolli, posol, pozole) noun In Mexican and Central American cooking: maize prepared by boiling and steeping in an alkaline solution and grinding, for use in food or drink, hominy; (also) maize stew or soup made with this as the principal ingredient, typically also containing pork, beans, and red chilli. Origin Late 17th century; earliest use found in William Dampier (1651–1715), buccaneer and explorer. From Mexican Spanish pozole and its etymon Nahuatl pozolli stew or drink based on maize.
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