On the menu tonight - Pozole Rojo The first time I ever tasted pozole was in New Mexico, where it is usually spelled posole. It was pozole blanco (white pozole) and it was difficult for me not to compare it to the delicious red spicy menudo I grew up eating. After that first bowl I wasn’t interested in ever learning how to make it until I met my husband, Bill. He has never been a fan of menudo and wanted me to come up with a version that didn’t include tripe. This Pozole Rojo is made with tender pork and hominy, slow-simmered with homemade red chile sauce. This beautiful and wonderfully satisfying one-pot meal can be garnished with cabbage, lettuce, and radishes, but I like all the garnishes for menudo – the perfect blend of chopped onions, crushed oregano (releasing its aromatic oils), a sprinkling of crushed red peppers, and a pungent squeeze of lime. You can serve it with tostadas or buttered and toasted bolillos. Find the complete recipe on my blog: muybuenocookbook.com/p...