Pozole (pronounced poh-SOH-lay) just might be the ideal Mexican comfort food.
Enjoyed nearly everywhere in Mexico and throughout the American Southwest, the hearty meat broth, laced with chile and enhanced with hominy (essentially dried maize kernels soaked in lime) boasts several variations. Most feature pork garnished with shredded lettuce, onion, radishes, oregano, and sometimes chicarron (fried pork skin), chile, and tostadas.
And the soup's color -- red, white, or green (pozole rojo, pozole blanco, o pozole verde) -- depends upon the color of the ingredients used. Namely, the color of the corn and peppers.
But the best part of pozole may be the many ways in which it can be prepared. From the traditional, to the more modern, to all-out gourmet, no two places prepare it exactly the same way.
Now get those spoons ready. Here are 10 of our favorites.