The language can get a little confusing. "Pozole" is a term referring to an Aztec word from the Nahuatl language, "pozolli." In that context, it's attached to a specific type of dried corn.

The pozole rojo here, however, is simple, which is why it’s so good. The deep red, slightly cloudy broth has a nice kick of chile and garlic, and it’s rich with shredded chicken or pork, plus ...