Battle of the Posoles: Eddie's House vs. Gallo Blanco
It got all the way from its home in Mexico to the tables of Southwestern families and restaurants for a reason. Posole is easy to make, share, and customize, and like Mexico's cultural equivalent to chicken noodle soup, it can hardly do wrong.
But unlike chicken noodle, posole is best served fiesta style.
The traditional soup is made out of only a few ingredients that vary from chef to chef (e.g. chicken or pork, hominy, chickpeas, and red peppers and cumin for spice), and is just as much about the basic stew as it is the toppings you add to it. It's not uncommon for a party to share up to 10 bowls of toppings, from shredded cheese and sliced avocado to radishes, diced onion, cilantro, sour cream, and lime juice to taste - more is certainly merrier.
Many restaurants that serve posole do so seasonally, or when they have the necessary ingredients, making it hard to locate on an impulse. We've tracked down two that vary in flavor and style: Gallo Blanco's sit-down posole in Central Phoenix and Eddie's House, who serves posole only one day a week at the Old Town Farmers Market in South Scottsdale.
May the best posole win.
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