Many years our "house pozole" was a bright, vegetarian green pozole, made with various chiles, cilantro, and garlic, perfect for summer with in-season tomatillos.
My current favorite is a meatless red pozole, which features cascabel and chipotle chiles, and is enhanced with citrus olive oil, marking a delicious shift.
Pozole refers to both the stew and the defining ingredient—nixtamalized maize—often sparking confusion due to differing regional spellings between pozole and posole.
My haul from the Santa Fe Farmers’ Market included dried red posole and chiles, transforming my approach to making pozole at home.
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