Claudette takes the recipe step-by-step, building the traditional dish from nixtamalized maize, chilies, and pig’s feet, while sharing her own family’s pozole recipe traditions. Claudette explains how pozole is a communal and celebratory food with religious ties, as it was originally made with the human flesh of the Aztec’s prisoners, and later replaced with pork when the post-conquest Catholics banned cannibalism. With its roots in the ancient Aztec era and its transformations throughout past centuries, Claudette celebrates this classic Mexican dish that continues to be enjoyed today.