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LAist Featured Photos contributor Tales of an LA Addict visited a stand in Boyle Heights last Fall and schools us on this fascinating dish:
Red Pozole - This soup starts off as white pozole which is chicken-based. The meats added to our particular soup included carnitas, pigs feet and pork skin. White pozole becomes red pozole when a sauce made from dried chiles is added to the soup. Our sauce had California chiles (either guajillo or ancho) that are soaked in hot water until softened.
These are mild and tasty.The chiles are then pureed with onion and garlic and cooked in oil. This is added to the white pozole after adding the meat. All the extra flavors are added after like chopped onion, radishes, chile de arbole, lime, etc.