Castrejón's mother always purchased a holiday-sale turkey and simmered it into a big pot of pozole rojo. Rooted in pre-Columbian traditions, the slightly smoky chile-laden stew warmed and ...

where he serves a serrano- and tomatillo-powered green version in warmer months and a pozole rojo (red pozole) infused with guajillo chilies in fall and winter. Besides hominy and chilies ...