View of a small serving of Posole chicken verde.
Ah, enjoy the taste and aroma of hominy, radish, cabbage, cilantro, lime and chili.
By Holden DeMayo, equal opportunity food eater with Pillartopost.org daily online magazine--In San Diego my go to soup restaurant for posole or pozole is El Comal on Illinois Street, near University in San Diego’s historic North Park.
However, a recent discovery [for me] is Jimmy Carter’s on Fifth Avenue between Bankers Hill and Hillcrest. Both have in-restaurant dining with efficient and friendly wait staff.
For future posole connoisseurs, of course, many other restaurants in the city serve posole, a thick soup chiefly of Mexico and the U.S. Southwest made with pork, hominy, garlic, and chili but there’s only so much room in a blog.
Try these two cucinas and you won’t be disappointed.
You’ll note I’ve spelled posole also pozole.
What’s the deal?
There’s really no big difference between the two except one letter of the alphabet.
In Mexico, where the brothy, chile spiked soup originated it’s often spelled with a Z; near the US border it’s often spelled wth an S.
Posole is a stew and a soup. Viva!
My family via mom and our tias have straddled both sides of the border in South New Mexico for seven generations and they spell it posole. That’s good enough for me. Like many things in life it depends where you are, and who taught you to cook it.
If I had to choose El Comal adds more avocado and shredded radishes and cabbage in a green or red soup.
Jimmy Carter’s serves posole in three sizes. A small bowl is plenty, especially with an order of Jimmy’s three street carne asada tacos. All delicious.
And, some establishments make posole with chicken as an option.
Ah, tequila. Both places here have a liquor license so you can order a margarita.
El Comal, North Park
Above, El Comal North Park [sit down] 3946 Illinois Street near University
Jimmy Carter’s Mexican Café Hillcrest [sit down] 3172 Fifth Avenue at Spruce St.
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