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Chowliday Part II - Resturant Pozoleria

Vital Information | Dec 25, 200111:11 AM

While the gentiles have been making last minute holiday preperations and stuffing their stockings, I have been chowing big time. This is the second in a series of reports of my eating. The first update is in the New York Pizza thread, where I started my chowliday with two slices.

On sunday night, Ms. VI went off with some friends to see a chick flick (vanilla sky). I forced the kids to accompany me on a quest down north avenue. I wanted to try another of the places that had constantly caught my eye in my east-west forays.

Rojo, verde, bianco. Did you know that pozole came in the colors of the Mexican flag? The only person present in the resturant who spoke english (another customer) said I should go with the red. I ordered the kids some chicken flautas and waited.

I got a big bowl of brick red broth, droplets of orange grease adding accent. Within, lots of toothsome hominy and plenty of pig parts best left untranslated. On the side, a plate of chicharron, tostada circles, onion and lime; two shakers of spices were also there for further customization.

Was it the best pozole, was the red better than the white or green? Well, having my fill of pozole, and believe me, a bucket full of puffed up corn leaves you very full, I am in no hurry for a re-fill. Still, it was an enjoyable and exotic experience. Something worth trying.

Rick Bayless, in his One Plate at a Time book, has a nice (better) explanation of pozole. I believe your pozole experience, is enhanced, if you read Bayless, like me, after not before your bowl.

There is a full menu of standard Mexican fare in addition to the taco's. The orchata was especially good if you like the milky variety.

Resturant Pozoleria - Asi Es Guerrero
4114 W. North Avenue

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