Pozole Rojo
Pozole is a traditional stew in Mexico. Often, in Texas and perhaps other border states, it is spelled Posole. This stew revolves around hominy with traditionally pork but sometimes chicken. I should note, I have seen references to vegetarian versions as well. Common forms of Pozole include red (Rojo) and green (Verde). This is referring to the color of the liquid. Regardless of which color, Pozole is a very elemental dish that is full of robust flavor. Accompaniments can include lime, cilantro, onion, chili peppers, radish, shredded cabbage, cheese, and much more. When I think of this type of dish, I think that the accompaniments and even the meat utilized reflect what the maker had at their disposal. There is not a right or wrong. There is what is good! For this version of Pozole Rojo, we used chicken; it is what we had on hand. We garnished it with cilantro, sliced radishes, diced sweet onion, avocado and smoked Cotija cheese. Normally the cheese