Pozole (also known as posole); a delicious Mexican pork and hominy stew that is more like a rich brothy soup. I was hooked on the first bite and knew I needed to try to recreate this dish at home. Pozole is often served on Thursdays and Saturdays as well as on Christmas Eve, and topped with everything from shredded cabbage and radishes to cilantro, limes, and avocado. Or if you can’t decide on the toppings, just do all of them. You’ll be hooked. I promise you.

This is a “red” pozole (pozole rojo); there is also a “green” pozole (pozole verde) that uses tomatillos. Hominy is the central ingredient in any pozole. It is basically field corn, commonly known as maize, that has been processed to give it a puffy, more meaty texture. You can buy both canned and dried hominy, but canned is easier to find at the grocery store. For the best flavor, I use pork shoulder, but you can also use pork shanks. Look for well-marbled meat for the best flavor.