Posole or Pozole?
I have seen both spellings, but I am not interested which is correct. I am interested where you can find delicious versions of this wonderfoul soup. I have only had Posole Jaliscience (Jalisco Style) at Gorditas Aguas Calientes in Houston. I believe there are two versions? White Posole or the above version. I could be wrong.
If you have knowledge of both versions please explain the difference. If you know where to find goos versions of either, please let us know.
Thank you in advance.
I've only had one white posole in Austin, and that was at Las Manitas. I usually order a small for breakfast. If you go, be sure that you ask for all the condiments....sometimes they forget and you wouldn't know to ask.
They serve a green pozole at El Sol y La Luna on South Congress on the weekends, that is very good, although I still prefer the traditional red kind.
Wanted to chime in for La Tapatia. Their pozole on Sunday morning really hits the spot. A deep red Jalisco-style bowl, full of hominy and large cubes of braised pork. Plenty of diced jalapenos and onions on the side. I'm not an expert on this dish by any means, but I thought it was very tasty with good heat.
South Congress Cafe (owned by Trudy's) serves up a Wild Boar Pozole on occasion - deep red, very spicy, chunks of hominy, boar, etc. Great stuff - includes condiments on the side.
(i'm not a Poz(s)ole expert, I have no idea if it's authentic or legit)
More Pozole Facts to chew on:
I guess this reply is a bit late, but in time for posole for Christmas. I believe the Jalisco types I've had are green--with green chiles, usually jalapenos, and tomatillos cooked with the corn. The red type has red chiles, often anchos, cooked with the corn.
Personally, I like my posole cooked like back home in New Mexico using NM green chiles. We then add several tablespoons (at least) of NM-style Red Chile sauce to the posole before digging in. Great with fresh, hot sopaipillas drizzled with honey.
The wild boar pozole would be close to very authentic in Mexico - javelina instead of boar.
Pozole, at least in Mexico is white as coked - and the salsa de chile guajillo, or the green tomatillo-serrano-cilantro sauce are added to adjust the color. In Austin I more frequently encounter red pozole - which is the more typical - from Jalisco and the northern arc across Mexico. The green stuff, at least in my experience is from Colima, Guerrero, Michoacan, etc.
The pozole at Las Manitas and (typically) at Sol y Luna are white, and made with chicken - pork being less pc. The stew from New Mexico, posole, is spelled slightly differently, but is, like the Jalisco-S.Congress Cafe version, a red chile stew.
In Mexico, the "sides" can become quite flamboyant: crumbled chicharonnes, avocado chunks, epaozte, cilantro, choppped chile serrano, finely shredded cabbage, thinly sliced red radishes, and either a tomatillo or a red salsa. And, por supuesto, corn tortillas. White pozole is the stew itself, without chile sauces added, and with the usual condiments to add.
However served, it is a glory of the Mexican kitchen.
I've seen different kinds of posole, too. My own favorite would probably be the one that I make.
Several years ago, when I was working as a bilingual teacher, I was invited to a birthday lunch for one of my students. His mother made the most amazing posole I had ever had. It was not swimming in grease (yee haw!) and it was made with chicken, not pork. For the life of me, I can't remember where she was from in Mexico. She was a relatively recent arrival to the U.S. I can't recall her dialect, but most of my kids came from Nuevo León. If I had to guess...maybe from there? Anyway, having never been a big fan of posole, mostly for the grease factor, I was astounded at how much I liked posole with chicken. So, ever since, I have been making it like she did, with chicken, and with the flamboyant sides (something else I had never considered) and posole has since become one of my very favorite dishes. :)