I have seen God in a bowl of pozole. This hearty soup, a weekend special at nearly every taqueria in town, never fails to please. The rich broth is heavy with chunks of pork, fragrant oregano, and hominy slow-cooked until it "flowers" (which is also known as pozole). On the side you get a bowl of vegetables to be mixed in, usually including shredded lettuce, onions, red radishes carved like crudités at a cocktail party, and sometimes chopped jalapeños. Most places also add a refried-bean tostada, which turns the soup... More >>>