Last night we were invited to a pozole supper at our friends' house, near Pátzcuaro. Sra. Betty makes Pozole estilo Jalisco, which she pointed out to us is distinguished from the local, Michoacán pozole in that the latter is "batido" and thickened, while the Jalisco style is not. Anyway, she's an excellent cook, and after openers of "Cabrito Brand" Tequila (cheap but tasty), we sat down to beautiful bowls of steaming pozole. It is red with mild chiles, probably strained guajillos. I forgot to ask.
For accompaniments, we had crisp, finely shredded cabage, and long, hot red dried chiles fried in oil, orégano and minced onion. No radishes.
Dessert was a lattice top butter crusted apple pie.