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Stage 1 of 3
pozolli
Nahuatl · pre-1500s
"a frothy maize stew"
named a frothy stew of maize kernels, from tlapozonalli 'something frothy'
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Stage 2 of 3
pozole
Spanish · 1500s-1600s
"a hominy-based stew, often served on special occasions"
adopted into Mexican Spanish for the traditional hominy stew
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Stage 3 of 3
pozole
English · 1950s
"a traditional Mexican stew made with hominy and meat"
borrowed into English through Mexican cuisine in the American Southwest
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