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Pozole comes in different colors, but in this class, we will explore the green version from Guerrero that uses tomatillos, pepitas, and various green herbs. Pozole, from the Nahuatl word pozolli is a soup cooked with generous amounts of corn. The origin of the soup goes back to Moctezuma and was recorded by the Spanish stating the soup was served with human flesh. Today’s pozole is made with chicken! You can top it with cabbage, avocado, queso and more! Guest Chef, Art Rodriguez.
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Event Venue & Nearby Stays
555 N Spring St, Los Angeles, CA 90012-4654, United States
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