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