The pozole recipe comes from pre-Hispanic times, so its current recipe is a mixture of Mexican, European and Asian ingredients. There are at least 20 variants of pozole, the best known is white pozole, which is the most consumed in the central area of Mexico; It is prepared with pork and cacahuazintle corn broth. It is accompanied with lettuce, chopped radishes and/or onion, oregano, ground piquín chili and a few drops of lemon.