100 Favorite Dishes: No. 58, Nico's Tacos' pozole
A garnish-it-yourself bowl of spicy pork pozole at Nico's Tacos on Hennepin
E. Katie Holm
The foundation of pozole is its chile-rich broth at Nico's is bang-on: complex but understated, super savory, but layered with flavors and heat instead of salt. That base is then populated with tender shreds of pork shoulder and kernels of puffy hominy that lend some texture to the dish and soak up all the flavors.
Most places on Lake Street serve their pozole with cilantro, sometimes wedges of avocado, and on occasion, crispy pork rind, but Nico's offers a crunchier DIY assortment of shredded cabbage, thinly sliced radishes, a few wedges of lime, and dried oregano.
The whole steaming bowl, served with a pinto bean and cotija cheese tostada, is, at $7, one of the best deals on this restaurant-filled block of Hennepin.
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