Pozole feels generous from the very first spoonful. Served in wide bowls and topped at the table with handfuls of fresh garnishes, it is less a quiet supper and more an invitation to gather.
At its heart lies hominy, dried maize treated with lime so that each kernel swells and blossoms as it cooks. The name comes from the Nahuatl word pozolli , meaning foam, a small poetic nod to
