Nothing cheers me up on a rainy day (or really, any day) like Pozole (Red Pozole). This weekend, it rained and was cloudy pretty much all weekend in London.
However, I was determined not to let the weather bring me down (because I mean, it’s London after all), which is why I had one of my favourite dishes ever: Jaliscan Pozole, aslo known as Red Pozole.
All you need to do is savour the pictures below to understand how amazing this dish is.
As with most Mexican dishes, you can make this soup more or less spicy to taste. Simply crush anywhere from one to ten (or more!) piquin chillies on top of the soup to give it a unique flavour.
I paired this dish with a refreshing glass of agua de horchata, for this sweet drink is perfect paired with such a bold dish. However, it is also delicious paired with hibiscus water (agua de jamaica).
Have you tried pozole? If so, did you try red or green pozole? I look forward to hearing what you all think when you try this recipe!
As always, provecho!