Where to Eat Pozole in Chicago | Eater Chicago

"Born as a modest underground operation in the Macedo family living room, this Archer Heights pozole destination is always busy. The green, white, and red Guerrero-style pozole — available by the plate or by the gallon — follows traditional cooking techniques, including the use of slaked lime to cook the corn, which gives the hominy a soft and chewy consistency. Served with generous portions of avocado, pork rinds, radishes, cabbage, and oregano, the meal is topped with pulled meat, with the perfect consistency to enjoy with the broth. Prompt service and warm hospitality are even more impressive when you learn that the owner is only 19. Other regional offerings include pigs’ feet (by themselves or on tostadas)." - Brenda Storch