INSTRUCTIONS:

• Warm pozole in a saucepan over medium low heat. It may seem very thick when it’s cold, but will thin as it warms.
• Top pozole with a sprinkle of oregano, radishes, cabbage, fermented chili (very spicy) and cilantro. Squeeze a lime over everything and use the chips either as a dipping instrument or crumbled over the top.

INGREDIENTS:  pork, hominy (corn, lime), chicken bones, mixed chilies, salt, pepper, fish sauce, oregano, garlic, onion, cabbage, radishes, cilantro, la superior tortilla chips, limes