There are of course, many ways to prepare this dish, but one thing does remain constant for it to be an authentic pozole: it's always garnished with cabbage and radish!
In Mexico, pozole is a word used to refer to a hominy-based stew. The literal meaning of pozole is white hominy, but if you say seafood pozole verde, a Mexican understands that it is a stew made with seafood, salsa verde and white hominy. Pozole is most often made with pork or chicken, but I really like the seafood varieties of this dish. You get the best of both worlds: a delicious seafood stew, and the chiles, hominy, and garnishes that go into a bowl of pozole.
Pair this delicious dish with tostadas and take a spoonful of soup, then a bite of tostada! Yum!