To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

At Mesa Coyoacan, a festive and well-decorated Mexican restaurant in East Williamsburg, Brooklyn you’ll find a spicy meat soup called pozole. Pozole is like the “chicken noodle soup” of Mexico - a soothing cure-all filled with shredded meat, spicy chilies and hominy.

Ivan Garcia, the chef and owner of Mesa Coyoacan, is devoted to classic Mexican cuisine - showcasing recipes he’s learned from his mother and grandmother while growing up in Mexico City. His corn esquites are excellent, his mole dishes are popular too, but Ivan’s “Pozole Garibaldi” is definitely a stand-out.

To start, Ivan creates a broth by braising pork shoulder in water with onion, garlic and whole cloves. Once tender, the meat is separated and shredded, and the broth drained. Pozole Garibaldi is Ivan’s red-style of pozole, getting its color and heat from ancho and arbol chiles, that have been roasted, boiled, blended. The broth and chili blend then simmer together until fragrant, adding back the pork in the end with salt and hominy.

The finished soup is topped with shredded romaine and served with sliced radishes, avocado, dried oregano, limes and fried tortillas - all you do is add a little bit of everything until it tastes just right. My hint: squeeze in more lime than you think.

Every spoonful is smoky with a spicy kick. You get tender hominy and the textures from the different toppings really come together for a filling and flavorful meal. By the end, if you’re not sweating, something’s wrong.

I like to order it with a refreshing Michelada, a beer based cocktail with lots of lime juice. Perfect for cooling off.

Mesa Coyoacan is located at 372 Graham Avenue in Brooklyn.

For more dining recommendations, visit CHOW.com.