'During this time of year, people go crazy for it.'
Dominica Rice-Cisneros was 12 years old when she had a revelation. During dinner at a friend’s house, she sat around the family table watching each member receive a bowl of hot pozole. It wasn’t her first time eating the traditional Mexican stew, but she was stunned when a bowl with clear broth was placed before her.
Kitchen staff member Melida Rodriguez serves up pozole at Bombera in Oakland, on Monday Nov. 14, 2022.Douglas Zimmerman/SFGATEDouglas Zimmerman/SFGATEDouglas Zimmerman/SFGATE Rice-Cisneros prepares her aunt's special chicken green pozole, which is made with a rich pork shank broth that’s enhanced with garlic, serrano peppers, jalapeños, cilantro and other spices.
On a recent Thursday, Rice-Cisneros said that her kitchen staff scanned ticket orders and found that nearly every table had requested pozole. Gonzalo Guzman, chef-owner of Nopalito, offers classic red pozole at his San Francisco restaurant. The traditional stew is served with fried tortilla chips, purple radish, chopped onion, lime, and Nopalito spices.Unlike customary red pozole, Guzman said he ditches the dry guajillo chiles, which can pack a slightly bigger kick compared with its ancho chile counterpart.
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