Home cooking attempt — Pozole from scratch

I spent an afternoon making Pozole from scratch following a traditional recipe. Getting masa harina right was the main challenge — it's not as straightforward as it looks. The smoky and earthy result was rewarding once I got it right.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. I served it with Mexican lager with lime as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Pozole yourself gives you a new appreciation for what goes into it at a restaurant.