"Though not necessarily traditional, prefaces Matt Baker, chef of Gravitas in Washington, DC, he opts for pozole during Christmas time. “It’s a tradition that my grandmother started and ties into my roots of being born in New Mexico,” he shares about the hearty soup which he’ll make in a large batch to have it ready for guests to enjoy throughout the day. “This is a very traditional Mexican soup that is perfect for the wintertime as it’s served very hot and has a big rich flavor,” adds Baker. “The soup uses pork shoulder or pork belly, with dried corn called hominy. All are cooked in a very fragrant chili broth and topped with fun garnishes like diced white onion, chopped avocado, cilantro, radish, and lime wedges." - Jillian Dara
