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Whether you crave for pozole or simply want to try different takes on Mexico's hearty stew, El Silo Restaurant indulges your palate with pork , chicken and veggie varieties of the hominy-based soup at its Pozole Festival through November 20.
Located inside Xochitla Ecological Park in the State of Mexico, only an hour drive from Mexico City, El Silo (The Cellar) features pozole recipes from the states of Guerrero , Jalisco, Michoacán , and Mexico City from 9:00 to 17:00 as part of their Mexican food buffet.
Green Pozole at El Silo Restaurante - Xochitla Pozole Festival page
POZOLE VERDE
Original of the southwestern state of Guerrero, Pozole Verde (Green Pozole) is made with green or poblano pepper, as well as green seeds and vegetables for its broth base. It is served with avocado and pork rinds, along with traditional pozole trimmings including sliced radish and lettuce, chopped onion and a pinch of oregano.
Red Pozole, Jalisco style, at El Silo Restaurante - Xochitla Pozole Festival page
POZOLE ROJO, Jalisco style
Original of the western state of Jalisco, Pozole Rojo (Red Pozole) is made with chilacate pepper, commonly known when dried as chile pasilla for its broth base. It is served with traditional pozole trimmings.
Original of the western state of Jalisco, Pozole Rojo (Red Pozole) is made with chilacate pepper, commonly known when dried as chile pasilla for its broth base. It is served with traditional pozole trimmings.
Red pozole, Michoacán style, at El Silo Restaurant - Photo taken from Xochitla Pozole Festival page
POZOLE ROJO, Michoacán style
Original of the western state of Michoacán, Pozole Rojo (Red Pozole) is made with guajillo, and ancho peppers and pork bones. It is served with traditional pozole trimmings.
POZOLE VEGETARIANO
Original of Mexico City, Pozole Vegetariano (Veggie Pozole) is served in a vegetable broth base with mushrooms, squash blossoms, avocado and sliced lettuce.
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