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.

Shredded cabbage is a traditional garnish, as is the cheese and the jalapenos.  Sliced radishes are another, as are fresh chopped onions.  There are more.

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.