Have you ever tried a traditional Mexican soup called pozole?
There are various styles, but the one I like most and have most often is in a tomato base – called “red pozole,” for obvious reasons. It has large kernels of a special white corn and thin strips of chicken or pork. On top, you put oregano, chopped onion, chile powder and lettuce.
Here’s a picture:
The soup is filling; for most people, one bowl, perhaps with a couple of small tacos on the side, will be a complete meal.
Here am I, enjoying a bowl of pozole for my birthday today:
If you ever get the chance, I recommend that you try it. Everyone says that homemade is better – I’m lucky enough to have one of the best pozole chefs in my home – but many restaurants and especially the little “fondas” (local ma and pa restaurants) are also very good.
-by Thomas Lloyd