Preparation

Before the Spanish conquest, the Aztecs cultivated chia and amaranth as sacred foods, both playing crucial roles in religious ceremonies and warrior diets. Spanish chronicles from the 1500s describe these seed-based dishes with fascination, noting their importance in Aztec culture. After the conquest, these ingredients were suppressed, nearly lost to history until recently rediscovered.

This reconstructed recipe draws from historical accounts and traditional cooking methods to create a hearty, nutritious stew that would have fortified Aztec warriors. Unlike meat-based pozoles that evolved after European contact, this version celebrates indigenous ingredients in their pure form.

Preparation

1. Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water. Let soak for 20 minutes.
2. While chiles soak, toast the amaranth in a dry pot over medium heat, stirring constantly, until it begins to pop like tiny popcorn (about 3-4 minutes). Remove and set aside.
3. Drain the chiles, reserving the soaking liquid. In a blender, combine the softened chiles, roasted tomato, garlic, onion, and 1 cup of the chile soaking liquid. Blend until smooth.
4. Strain the chile sauce through a fine-mesh sieve into a large pot.
5. Add the broth to the pot and bring to a simmer over medium heat.
6. Add the hominy, toasted amaranth, epazote, and salt. Simmer for 20 minutes.
7. Stir in the chia seeds and cook for another 10 minutes, stirring occasionally, until the chia has absorbed liquid and created a slightly thickened consistency.
8. Adjust seasoning with additional salt if needed.
9. Serve hot, garnished with toasted pumpkin seeds, lime wedges, and sliced radishes.