Where to Eat Pozole in Chicago | Eater Chicago
"Guerrero natives are so serious about their pozole that they even have a day dedicated to it —Thursdays. There are a few stories about the reason behind this tradition. One of them attributes its origin to an effort to feed an entire community and avoid wasting corn, while another one highlights a patriotic episode in the history of Mexico. Both tales illustrate the importance of pozole as a dish of community and identity. And it is always Thursday at Pozolería Iguala, where green, red, and white pozole are served year-round. Guerrerenses insist that this pozole reminds them of home. Here, pozole is made with pork only, and garnishes include cabbage, lime, avocado, pork rinds, onion, sliced radishes, and tostadas. Taquitos are also available for purchase. Pozolería Iguala opened a second restaurant in March on South Kedzie." - Brenda Storch
