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2 hours ago, blue_dolphin said:

 

This looks interesting!  No chiles at all?  What is the broth seasoned with? Just a light chicken or pork broth?   Pozole rojo (with dried chiles) is most common in my area with pozole verde (with fresh green chiles) a close second but I haven't had an opportunity to try pozole blanco.

Another thanks for taking us along on your travels! 

Every time I hear or read posole I think of this wonderful article by the late beloved Patricia Quintana. It will make you crave a bowl along with the add-ins.  https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

2 hours ago, blue_dolphin said:

 

This looks interesting!  No chiles at all?  What is the broth seasoned with? Just a light chicken or pork broth?   Pozole rojo (with dried chiles) is most common in my area with pozole verde (with fresh green chiles) a close second but I haven't had an opportunity to try pozole blanco.

Another thanks for taking us along on your travels! 

Every time I hear or read posole I thin of this wonderful article by the late beloved Patricia Quintana. It rill make you crave a biw akkong with the add-ins.  https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

1 hour ago, blue_dolphin said:

 

This looks interesting!  No chiles at all?  What is the broth seasoned with? Just a light chicken or pork broth?   Pozole rojo (with dried chiles) is most common in my area with pozole verde (with fresh green chiles) a close second but I haven't had an opportunity to try pozole blanco.

Another thanks for taking us along on your travels! 

Every time I hear or read posole I thin of this wonderful article by the late beloved Patricia Quintano. It rill make you crave a biw akkong with the add-ins.  https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html