There is a rainbow of Pozole that exist in the world of Mexican cuisine. Most people are familiar with the brick red Pozole from Jalisco. It is said that the rich soup fueled the Jaliscan vaqueros who rode Jaripeo a particularly lengthy rodeo stunt where the bull rider rides the bull literally to death (not anymore of course, now they just ride the animal until it stops bucking….whaaaaa?!!!)
My Mother-in-Law who is from the northern state of Chihuahua makes green Pozole flavored with tomatillos and green chiles which of course is my husband’s favorite and the one I make the most. But it’s not uncommon to even find a purple version, made with deep violet, almost black, dried corn.
Whatever color you choose, a blender is usually involved to purée the chiles and because occasionally I feel too lazy to clean a blender I cheat and use a jar of prepared mole paste. It’s not exactly authentic, but then again, neither am I.