Street food Pozole — the authentic version

The best Pozole I've ever had came from a street stall, not a restaurant. The deeply aromatic intensity was completely different — more direct and uncompromised. dried ancho chilli was used without hesitation, the way it should be.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. The a family mercado lunch setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Mexican lager with lime was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.