If I had a food truck, one of my dishes I think would be a posole. We have a lot of cool weather here in San Francisco pretty much year round, and a quick, nice hearty bowl of posole would warm me up just right so many days at lunchtime. I didn't have one of the cute paper take-out bowls, so just imagine that's what this soup is in with the fixings all laid out in front of you in large buckets. This recipe was based on what I can remember of some posole I had in Peru a few years ago. It gets its distinctive flavor from toasted pumpkin seeds that are ground to a paste.

Share: