Best Pozole - 2012
Pozoleria Mi Casita
Lots of Mexican joints in the Valley solve the Mexican-soup puzzle, but many of these serve it only on the weekends. This West Phoenix hole-in-the-wall serves the stuff every single day, and it serves not one but three varieties — one for each color of the Mexican flag. The deep-flavored pozole rojo is filled with pork chunks, hominy, and red chiles. The pozole blanco uses chicken and is not quite as spicy but no less flavorful. And the pozole verde (also featuring chicken) is slightly tangier than its brethren, thanks to the use of tomatillos. Each variety is served in large, steaming bowls along with warm tortillas and a plate of add-ins such as cilantro, lime, shredded cabbage, and radish. Our recommendation: Dump it all in the stew, stir, and let the flavors mingle to create one of the best-tasting, most soul-satisfying dishes found in Mexican cuisine. Our other recommendation: As hard as it may be to resist, don't finish the entire bowl in one sitting, because your pozole — no matter what color — will taste even better the next day.