A week ago, despite the heat, I was downing a bowl of pozole. We have a similar dish in El Salvador called sopa de pata, and it’s usually saved for special occasions as it’s time consuming to make, but well worth it every time. It’s close to 60 degrees lower than the temperature I was enjoying this soup in a week ago, and the weather here is more appropriate for enjoying a piping hot bowl of pozole.
I’ve decided to get over my loath of making something that takes all day to prepare and will make pozole on my own on a still-to-be-determined weekend this winter. Stay tuned!