For those unfamiliar with this delicious dish, here’s the wiki article: http://en.wikipedia.org/wiki/Pozole
I prefer the chicken/green chile version myself, garnished with shredded red cabbage and some garlic bread to soak up the juice. Yum Yum!
Pork/green chile, garnished with green cabbage, sliced radishes & Mexican oregano, and a little lime.
I base mine off of a Moosewood recipe (found reproduced here). That recipe is a vegetarian version and quite good but I will sometimes add in some chorizo. Also I will add in some left over roasted corn sliced off the cob when we’ve got it.
But I’ve never had a version I have not liked!
Me, too. Except I love a lot of lime. I, too, am from El Paso.
They’re all good. I usually get or make the red (either all pork or a mix of pork and chicken), but there’s a Mexican place here that does white pozole with homemade hominy (they buy a specific type of Mexican corn and nixtamalize it) that is more subtle than the red and green variants, but really knocks my socks off with the clean, earthy flavors. It’s basically just pork & hominy at that point, not much else, but damn that homemade hominy is so good.
Pork / red for me, with aged Ancho chiles turned into a nice thick paste.
White hominy with leftover pork roast or if money is tight, some pork rinds (fresh, not the kind in the bags) red pepper and yellow onion, shredded cabbage (or pre-made slaw mix if I’m in a hurry) and BACON SALT! (which is always capitalized on this board)
We eat it just about once a week around here so variations come with familiarity.
I should mention Mig adds his own chilies to his bowl so while my bowl is flavorfully mild his is a fiery bowl of terror.