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Posole - SFBA Dish of the Month April 2014

Posole / pozole is the April 2014 Dish of the Month!

The goal of Dish of the Month is to collectively try as many versions of posole as we can in the Bay Area. To keep things lively, focus on places where you have not eaten posole before and report back. Bring pictures!

Some things people might want to know: Is the broth red, green, or clear? What accompaniments are there, and is posole available daily or just on weekends? How's the quality/type of the hominy? If you're knowledgeable about regional variations, please chime in.

Recent posole thread for SF Bay Area:
http://chowhound.chow.com/topics/9307...

Some background threads:
http://chowhound.chow.com/topics/358061
http://chowhound.chow.com/topics/2947...

Voting thread:
http://chowhound.chow.com/topics/970299

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  1. Patricia Unterman nominates Cosecha's posole verde as "a dish so compelling, so complete, so craveable, they lodge in your taste memory. You judge the success of all other dishes by them, no matter the ethnicity." http://untermanonfood.com/cosecha/

    Been meaning to check out Cosecha...

    4 Replies
    1. re: BernalKC

      Re Cosecha's posole: Patricia Unterman speaks my mind!

      1. re: BernalKC

        Cosecha's pozole verde is easily the best soup in downtown Oakland, but I wouldn't go that far. Maybe it's my preference for pozole rojo, and pork with lots of neck bones etc.

        No tostada, but it does come with their great, toothsome tortillas.

        Diana Kennedy's recipe, with the eyes reserved for extra-special guests, remains my gold standard.

        I attempted to go to Taco Grill today and discovered they're closed Sundays.

        1. re: Pius Avocado III

          FYI - if a bit late for DOtM, Cosecha has pozole every day EXCEPT for Wednesday.

        2. re: BernalKC

          Cochesa's posole verde is wonderful -- great layering of flavor. The $8 serving is huge.

        3. Not in SF, but in Boyes Hot Springs near Sonoma -

          El Molino Central has it on new spring menu, available daily -

          Pozole Verde with a Tostada • $12.50
          Green Pozole with pork and traditional garnish and avocado
          Served with crispy tostada

          It's excellent with lots of pork and big posole.

          The chile relleno was tasty too, though you didn't ask.

          http://www.elmolinocentral.com/menu.html

          3 Replies
          1. re: Columba

            the posole verde was available in their take out cooler by the quart last weekend. included an abbreviated garnish in a separate container (no avocado, nor tostada). concur, it's top notch, really smooth. chile relleno also available in the take out fridge, a regular item there and one of my favorites, along with their excellent chicken mole tamales in banana leaf.

            1. re: moto

              So, I thought I should try El Molino's Pozole again, now that the challenge is on. The broth was the most amazing part - smooth, green, deeply spicy. I asked what was in it - tomatoes, cilantro & lettuce. Sometimes they add radish greens too.

              Big chunks of pork, large pozole, avocado chunks, radish slices and diced white onion with a side of fried corn tortilla.

              The portion was at least a quart.

              Delicious!

            2. re: Columba

              Ohhh... I just changed the wording of the original post and title---The DOTM covers the whole of the Bay Area, not just SF. Thanks for the tip! (And the EMC tip too!)

            3. Another, not in the City, but one of the best red versions I've had in a long time was a few weeks back at Casa de Mole & Ruffina's Kitchen at 434 Center in Healdsburg.

              Their dark mole had great depth of flavor also, and received the Lady PB seal of approval.

              4 Replies
              1. re: PolarBear

                Tks PB for the heads up on Rafina's in Casa del Mole in Healdsburg. You're very right about just how good the pozole/posole is. Deep dark red, slightly thick, very rich. Nice chewy posole, lots of tender, not stringy pork. Much richer & flavorful than any other version I've had before. A huge serving as you said. Husband had the Birria de Cabrito. Fabulous depth of flavor. Fall-off-the -bone tender meat served with house made tortillas. probably never would have found this place if you hadn't posted about it...

                 
                 
                1. re: RWCFoodie

                  For future search purposes, the name is Casa del Mole and Rufina’s Kitchen in Healdsburg.
                  http://chowhound.chow.com/topics/8841...

                  1. re: Melanie Wong

                    Just looked at the website where it's spelled "Rafina's"...

                    1. re: RWCFoodie

                      Yes, one page on the website says Rafino's and another says Rafina's as well as Rufina's.

                      Here's the menu board with the Rufina's spelling,
                      https://www.flickr.com/photos/melanie...

                      and this page on the website says Rufina's,
                      http://casadelmole.com/2013/01/02/cas...

                      so I guess we've now covered every possible spelling.

              2. Monday night I made stopped at La Fondita in Santa Rosa (Sonoma County) for a bowl of pozole and an agua fresca. I didn't see it on the menu, but it's the kind of thing that this place does well so I asked for it. This is a red style. Typically, one would be asked if you want the pata or not. Not here, my portion had pig's feet in it without making a request. The other pieces of pork seemed like they were cut from the shoulder and the ribs.
                https://www.flickr.com/photos/melanie...

                The broth was already spiked with dried oregano, whole leaves. On the side, radishes, onion, cabbage, dried chile pods, and lemon. Oddly, rather than tortillas hechas a mano, this came with a couple of housemade tostadas. Maybe I was too late and the tortilla maker was gone?

                My dinner with beverage, tax and tip came to $13.

                 
                2 Replies
                1. re: Melanie Wong

                  Is the tostada unusual? When I've had posole at Cancun in Berkeley and Gallardo's in SF they serve it with one or two that I crackle into the soup. I assumed its like serving fish crackers with chowder - just a normal thing.

                  1. re: BernalKC

                    You're right, tostada is not unusual. I'm just accustomed to getting fresh handmade tortillas with soups and stews at La Fondita.
                    http://m.mainstreethub.com/lafondita#...

                2. I had the posole from Cosecha yesterday for lunch, and I have to agree with Patricia Unterman! It was so,so good. Balanced flavors, wonderful broth, I will be getting this on a regular basis from now on. I would never had tried it if not for dish of the month!