That was just for the Pozole Toppings 
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I had a taste of Mrs. ricepad’s bowl of posole at La Mission the other night, and didn’t notice any tomato. It was good, though, even better than my menudo. Mrs. ricepad’s only complaint is that they didn’t provide enough cabbage. Then again, Mrs. ricepad LOVES to overload her bowls of posole with cabbage.
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Interesting. I guess I associate that deep red with tomato so thoroughly that I imagined tasting it in that posole.
I’m not saying there isn’t any tomato, I just didn’t notice any. Then again, I only stole a couple of bites of hers when she wasn’t looking, and it’s possible there’s some tomato for background sweetness. When I’ve made posole from scratch (that is, before I started cheating!), I used two different kinds of dried chiles which made the broth a deep brick red color. I don’t remember which types, but IIRC, it was one for heat and another for depth of flavor. Ancho? Guajillo? Poblano? I’m not sure, and I don’t even know what I did with that recipe.
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I think I’ll make a red chicken pozole based on this recipe tomorrow.
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