Pozole refers to the giant kernels of nixtamalized corn (aka hominy, maiz cacahuacintle, maiz mote or giant corn) used to make tortillas, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times.
While the red pozole rojo of Jalisco is well known outside of Mexico, the green pozole verde of Guerrero is a rarer treat: big tender kernels in rich, tangy chicken and pork broth (also available vegan), tinted pale green by tomatillos, garlic, pepitas (pumpkin seeds), and the unique Mexican herbs of epazote and hoja santa.
Served with a colourful array of fresh toppings: radishes, finely shredded lettuce, avocado, jalapeño, Mexican oregano, lime, cilantro, and crispy chicharrones or tortilla strips.
#vegan and #GF options available.
Plus fresh-baked pie from the wood ovens at Dufferin Grove Park!
7pm TABLE TALK: Margret Hefner will be talking about her new ebook project: Frutas y Verduras – an interactive guide to the fresh taste of Mexico, that explores the many unique fruits, vegetables, herbs and spices that can be found in Mexican markets and tianguis.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
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