Pozole (puh-zo-lay) is one of those classic stews that every culture seems to hold dear. Like chili in Texas, burgoo in Kentucky, Brunswick stew in Virginia, chowder in New England, pozole is that stew that everyone makes, but is slightly different depending on the region and cook.
Many of us have eaten The General’s chicken at cheap, steam-table Chinese restaurants: Gloppy, over-breaded and so sweet you fall into diabetic shock afterwards. It’s crap. Especially if you’ve ever eaten General Tso’s chicken in a good Chinese restaurant.