Or pasole, or maybe pozole. I’ve spelled it all three ways. Good stuff. Here is a link to a previous post with a recipe. I put up a big chunk of roasted pork in a mason jar last year and used it in today’s dish.
I fried some tortilla wedges for a side to go with some black bean salsa and pico de gallo. These are flour tortillas, I didn’t have any made of corn. The flour ones toasted up very nice. Drain on paper towels or a rack and season them while still hot. I used the Tex-Mex seasoning I favor, and several with plain salt for the Missus.
Pico is a simple but tasty mix of chopped tomatoes, onions, and cilantro. Or, if you hate cilantro like we do, flat leaf parsley. The salsa is easy, rinse a can of black beans, add some corn, diced onions and whatever else sounds good to you, I sliced some jalapenos. The salsa and the pico are both finished with a splash of lime juice. Salt to taste.