Pozole verde includes a few key, green-hued ingredients: tomatillos, serrano peppers, jalapeños, and fresh herbs. Meanwhile, pozole rojo features red ingredients, such as ancho and guajillo chilis.

One of Mexico’s most storied dishes is pozole. Dating back to pre-hispanic Mexico, the chile-spiked stew is made from hominy and meat, typically chicken or pork, and garnished every which way ...

Cuchara’s pozole rojo and pozole verde, both available during weekend brunch, offer a worthy spin take on the dish that’s to the midtown restaurant’s Mexico City roots.