In a city with so many award-winning restaurants and outstanding bar programs, there are still very few places where one can belly up to the bar and have great food. Restaurants have heightened their game, but bar food? Not so much.
The original word is pozolli in Náhuatl and now commonly pozole or posole no matter how you spell this great Mexican soup it is sure to please. If you're not celebrating Cinco de Mayo in Mexico, bring the heat to your kitchen with this simple recipe for posole.
The trick to making a good one, in my mind, is to create a quick, rich broth. This sets you up for a soup that's mild and throat-coating for your cold-stricken companion, but still flavorful enough to enjoy a bowl yourself.