Yet for some reason, a seafood version never caught on ... From a glance alone, you can sense the weight of the pozole. The caldo is cloudy green with a spicy punch. It has a strong porky presence ...

seafood or mushrooms. There are three basic types of pozole: white, the most popular; green, made with green tomatillos; and red, made with guajillo and ancho chillies. It’s often cooked in ...