"The first time we ate pozole at this small Humboldt Park spot the kitchen noise and shiny tiled walls vanished—the only thing that mattered was Pozoleria San Juan’s soup. They have three types, all of which come with pieces of pork and fluffy hominy—but the smoky rojo variety made with smoky guajillo chiles is our favorite. The whole soup becomes even more robust when topped with avocado, lime juice, and crunchy pieces of salty chicharon. " - josh barnett, john ringor
Nxventura
