Pozole...at Whole Foods in SF
The last two weekends there's been pozole available in the take-out, soup area of the Whole Foods on 4th and Harrison. I tried it on a whim and the pozole is seriously good. It's a red pozole, not white, and it is quite spicy. The hominy is perfect and has a purple hue. The only odd thing, or I guess Whole Food-ish thing, is that it is made with chunks of chicken as a opposed to pork. The condiments for pozole are missing though, so there's no oregano, raw onion, lettuce, limes or tostadas to accompany the dish. For $3.99 the small portion is worth a try if you are in the neighborhood and want pozole.
My only other non-homemadel pozole experience was the white pozole at the Alemany Farmer's Market stand (name escapes me) a year ago and it was bland and boring.
Chicken pozole is also common. There's even a canned version, though it looks more like the verde than rojo version.
I guess anyone interested could do a separate stop at the salad bar to pick up most of the fixings. Does WF sell bulk oregano in the spice dept?
Hope you get to try a really good version some day.Pozole is one of my favorite Mexican soups. You sound SF-based so don't know a good source there. Nopalito has it on the menu, but I haven't tried it there.
I sampled the chicken pozole at the Potrero Hill branch last week. Definitely tasty with a bit of a kick. For me the consistency was not soupy enough -- but I suspect that is a function of how long it has been sitting, heated, in the serving pot. Agreed that it would be even better if the condiments were available.
I have not had the Napolito pozole, but I can heartily recommend the chicken pozole at Green Chili Kitchen. My other favorite (red, pork) pozole is the one that occasionally shows up as a daily special at Tacqueria Cancun in Berkeley. They definitely get the condiments just right -- two crispy corn tostada chips, oregano, lime, diced onion... perfect.
This is a seriously rad trend --
When I moved out of the Mission a couple years ago, none of the restaurants ever served pozole...only usually menudo and usually only on weekends...
Now I visit 24th street and 80% of its mexican joints are serving pozole daily!!!
Seriously, just get some pork, hominy, cilantro and hot sauce and throw em in a crock pot.
Add fresh onions & lime juice and you're good to go!
Yeah, I was just kinda illustrating that pozole is basically the Mexican version of spaghetti & meatballs, or uh, macaroni & cheese? Not that I'm not happy about its spike in popularity...but it all depends on the price being charged for it...
There's a restaurant right off Market Street (Farmer Brown) that charges $18 for a bowl of SHRIMP & GRITS!!! That's straight up robbery in my opinion...