Pozole

Hominy corn (large, distinctive, alkali-treated maize kernels) simmered slowly in pork or chicken stock with garlic and onion, finished with a fierce red chilli sauce of guajillo and ancho (pozole rojo), or a green tomatillo-poblano-coriander-pepita sauce (pozole verde), or no sauce at all (pozole blanco). Served with a plate of garnishes: shredded cabbage or lettuce, sliced radish, dried oregano, lime wedges, and crisp tortilla strips, that the diner adds at the table. The signature is the hominy's distinctive nutty-sweet alkali character against the chilli sauce, with the garnishes adding bright textural contrast. Assuming pozole rojo, the most common celebration version.