Thomas D. wrote:I noticed the mention of the three pozoles at Asi es Guerrero on extramsg's post and saw his pictures of the green. Could anyone elaborate on the differences between the three? Which should I try if going for the first time?
This is really the kind of post where the brilliant one, RST is needed. I have a smattering of understanding of the 3 types of pozole, a lot of it gleamed from his posts on the subjects, but I do not have ability to explain it quite like he would. So considere this a baby lesson until someone can duplicate the master.
It is my understanding that pozole or cooked green corn kernals in broth is a dish popular in all parts of Mexico, but different parts of Mexico do it differently. I believe that in the more Northern regions and in say Texas and New Mexico, pozole is red, made from a sluice of dried red chili's. In the south-west of Mexico, especially in the state of Guerrero, pozole is made green from a mixture of fresh chili's, herbs and sometimes pumpkin seeds, almost like a mole in the broth. Also, I believe that in version made in or toward the US, the meat tends to be more "regular" bits of pork, while the traditional pozole of the southern parts of Mexico is made from the odder parts of the pig, especially the feet. This, of course leaves the white pozole, a pozole made with neither bases, thus leaving it blank and "white". As far as I know, there is no home to the white pozole per se. I think white is meant for people who do not like as much spice, who like the clean palate to doctor the pozole just to their taste.
I have equated pozole before to pho, as each bowl is customizable. Whether red, green or white, you get an assortment of accessories including chicharron, tostata discs, dried peppers, an oregano shaker and other stuff to make your bowl yours.
The intersection of North and Pulaski is surely the pozole capital of the city with two fine houses of pozole close to each other. Asi es Guerrerro is on North just west of Pulaski and San Juan Pozoleria is on Pulaski, just south of North. San Juan keeps much longer hours, but otherwise, they are both very good.
A final warning. A bowl of pozole is very filling.
Rob