Denver, CO
Colorado chef transforms pozole from an ancient dish tied to family traditions — to a culinary passion
DENVER — Christmas just isn’t Christmas without the festive foods we grew up with, and for many Mexican Americans in Colorado, that means a steaming pot of pozole.
“These are the foods that I grew up craving,” said Chef Jose Avila Vilchez, who runs La Diabla Pozole y Mezcal in Denver’s Ballpark District.
Chef Vilchez grew up eating pozole in Mexico City. Every Thursday, he went with his mom and brother to enjoy two-for-one specials on the traditional soup.
But when he moved to Denver more than a decade ago, the pozolerias of his childhood were nowhere to be found.
Adam Hillberry, Denver7
“Red posole is a thing. So, in 100% of the Mexican restaurants here, that’s what you would find, a red pozole, but it was more for as a filler than as a main dish,” he said.
So, he opened La Diabla to serve up flavors many Coloradans haven’t tasted before.
While red pozole is a still a favorite, Chef Vilchez also studied recipes from across Mexico to make green, white and even black pozole.
“Our pozole negro, it’s a unique thing. That’s something that we invented,” said Chef Vilchez, who drew inspiration from a mole recipe popular in Yucatan. The black color comes from chilmole paste and charred rocoto chiles.
StarChefs
“The flavor is just amazing, even just the broth,” he said.
But even with these innovative and varied broths, at the heart of each dish is pozole’s ancient history.
“Pozole is a ceremonial dish,” Chef Vilchez said.
The Aztecs prepared pozole from corn — which they considered sacred — and human flesh sacrificed in religious ceremonies. After Spanish colonizers came to the Americas, the Mexica people stopped practicing cannibalism and replaced the meat in pozole with pigs and chickens.
Florentine Codex
As the pot boiled, the foam bubbling to the top gave the dish its name – the Nahuatl word for foam is “pozolli.”
“Even though we lost a lot of dishes that they used to make back in the day, the Mexica’s pozole still is like… a celebration,” Chef Vilchez said.
Hundreds of years later, the star ingredient in pozole remains the same: Corn. And Chef Vilchez uses the traditional process of nixtamalization to soften the kernels.
He sources high-quality corn and puts it in a pot of boiling water and cal (calcium hydroxide), which creates an alkaline solution that partially dissolves the corn’s hard skin and transforms the corn’s taste and texture.
Adam Hillberry, Denver7
“Once you have, like a mother pozole, per se, like a white broth, then you can add the salsa,” Chef Vilchez said.
He also adds in vegetables like thinly sliced radishes, cabbage, onion and lettuce, as well as meat like chicken or pork.
While Chef Vilchez serves pozole year-round, many people associate it with holidays.
In Mexico City, he grew up eating pozole on Mexican Independence Day, “especially if you have the red, the white and the green, just like the Mexican flag,” he said.
But here in Colorado, and in much of northern Mexico and the southwestern United States, pozole is most popular around Christmastime.
As a homemade family meal, “you make the pozole, and that pot stays in the kitchen. It never leaves. You make it there. You let it do its thing, and once it’s ready, you start serving from the pot,” Chef Vilchez said.
Positive News
Christmas in Colorado is a time to unwrap gifts — and tamales
For Cristóbal Garcia — who was born in Valparaíso, Zacatecas, and then grew up in Colorado where his mother’s family has lived for eleven generations — pozole is very much tied to Christmas.
“During the holidays leading up to Nochebuena, or what we know here as Christmas Eve,” Garcia said his family celebrated Las Posadas with pozole and tamales.
“It’s about connecting with your family, connecting with your friends, connecting with your neighbors,” he said.
Since his father immigrated from central Mexico, his mother grew up in Colorado and his wife’s family is from coastal Sinaloa and northern Chihuahua, he’s enjoyed tasting many different recipes for pozole.
“My mother-in-law makes it with a green chile base, and she makes it with chicken sometimes instead of with pork,” he said.
While his sisters cook their Abuelita’s recipe for red pozole passed down for generations, and now shared with you in the recipe below:
For Garcia, who directs the Metropolitan State University of Denver’s First-Generation Initiatives, celebrating with these traditional foods is a chance for Coloradans to reflect on culture, identity and the state’s history.
“Sometimes people say, ‘ni de aquí, ni de allá‘ [not from here nor from there]. And I say, ‘soy de aquí y de allá‘ [I’m from here and from there],” he said.
Whether you cook your own pozole or savor a bowl from a restaurant like La Diabla, both Garcia and Chef Vilchez hope Coloradans will spend time communing over a flavorful meal.
Chef Vilchez said he’s been “blessed and super humbled” to receive awards like the James Beard and the Michelin Guide’s Bib Gourmand awards. But it means even more to him when customers say the food brings back warm memories of meals shared with their families.
“When you touch someone’s soul like that… it’s just a different connection on a personal level,” he said.
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Denver, CO
Former Avs defenseman launches beer brand in Denver
While most people know beers as “cold ones,” Tyson Barrie opts for a different name.
“We’ve always just called beers chilly ones,” the former Colorado Avalanche defenseman said.
Now, Barrie hopes his moniker goes mainstream with his beer brand Chilly Ones, which made its U.S. debut weeks ago in Colorado. He plans to move to the Centennial State from his home country of Canada come fall to build it out.
So far, the beer is in about 200 businesses across the state, mostly liquor stores like Bonnie Brae and Argonaut, but also eateries such as Oskar Blues.
The light lager is available in cans at 3% alcohol by volume. The less-than-light ABV is popular in Australia and some parts of Europe, he said, but nothing serves that segment in the U.S.
Barrie also said the brand has a nonalcoholic version “in the tanks and ready to go” at Sleeping Giant Brewing Co., the Denver facility where Chilly Ones is made. He said it’s one of the only booze-free options that could “trick” him, and he expects the version to be available by April.
“If you look at all the data that we’re seeing, these two categories – the nonalc and the low – seem to be two of the only ones in the alcohol space that are growing,” Barrie said.
Chilly Ones has been available in Canada since late 2025, and he said a 4.5% to 5% edition is also in the works, though that one won’t hit the shelves for months.
“From what we can see in Canada, people question the 3%. They say it’s not enough,” he said through a grin. “Then in the U.S., people aren’t questioning it at all. They really liked a little bit less and the moderation factor to it.”
That’s why he thinks the low-carb, zero sugar, under 100 calorie drink is a perfect fit for Denver. With the city’s storied history in craft beer combined with a more conscious, active lifestyle, it’s the perfect stateside launching point for his brand, Barrie believes.
Drafted by the Avs and playing in the city from 2011 through 2019, his preexisting connections also were a selling point.
“Every occasion is a little bit different, whether you’re parenting or you’re at a concert or you’ve got to get up early or you’re having two after work and you want to drive,” he said, explaining why there will be multiple versions of the drink available.
“It’s pick your own adventure. We’re not going to judge you,” he continued. “If you want to celebrate and get absolutely hammered, we’ll give you that option too. It’s just you can do it a little bit healthier.”
The idea came to Barrie when he had “a dozen” or so chilly ones during a night with friends years ago. In his phone’s notes app, he wrote that he would one day start a beverage brand with his NHL buddies and call it his colloquial name for beer.
He was still playing in the league at the point, but in 2024, two years after, somebody from the beverage world “very serendipitously” reached out to see if Barrie would be interested in starting a wine or whiskey company.
“And I was like, ‘Yeah, I’d do a beer,’” he recalled.
He was still in the NHL playing with the Nashville Predators but nearing the end of his career. The now-34-year-old gathered several of his fellow skaters, including Avs star Nathan MacKinnon, and other career connections like Lumineers frontman Wesley Schultz, and Chilly Ones was born.
Having that post-playing career journey already laid out has been challenging but worth it, he said.
“I have a lot of friends who have retired, and you struggle with a bit of purpose and you wake up and you’re just kind of looking around, not sure what to do with yourself,” he said. “So I feel grateful. I didn’t even have any time to reset. I was just kind of thrown in the fire.”
Barrie and Chilly Ones raised an undisclosed amount from friends and family to start the brand and are in the midst of a more institutional round.
He and Chilly Ones have no plans to venture outside the state in the short-term. He said he, Chief Operating Officer Kimberley Kainth and CEO Matthew Clayton want to test the market for all three options and get feedback before expanding elsewhere.
Longmont-based Oskar Blues founder Dale Katechis is an adviser, along with White Claw and Mike’s Hard Lemonade alum Todd Anderson.
“We have a team that we really, really trust who has scaled and built products in Colorado and moved out,” Barrie said. “We want to get our feet under us in Colorado and then we’ll start to really look at who’s next.”
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Denver, CO
Denver bans federal law enforcement officers from covering their faces, DHS says it won’t comply
Denver city leaders unanimously passed a ban on all officers, including Immigration and Customs Enforcement agents, from wearing face coverings while detaining or arresting people. That law also requires officers to wear visible identification.
It’s the second sweeping ordinance against federal officers in Denver in just a few days. Last Thursday, Mayor Mike Johnston signed an executive order banning federal immigration agents from operating on city property without a judicial warrant.
It also directs Denver police, deputies and fire personnel to investigate reports of violence and criminal behavior.
The Department of Homeland Security responded calling the executive order “legally illiterate,” adding, “no local official has the authority to bar ICE from carrying out federal law on public property … and while Mayor Johnston continues to release pedophiles, rapists, gang members, and murderers onto their streets, our brave law enforcement will continue to risk their lives to arrest these heinous criminals.”
DHS didn’t mince words when responding to Denver’s new face coverings ban either, saying in part, “To be crystal clear: we will not abide by a city council’s unconstitutional ban. Our officers wear masks to protect themselves from being doxxed and targeted by known and suspected terrorist sympathizers. Not only is ICE law enforcement facing a more than 1,300 percent increase in assaults against them, but we’ve also seen thugs launch websites to reveal officers’ identity.”
On the other hand, the Denver City Council didn’t mince words when it approved the ban.
“It’s very disturbing to me, as an American, to see masked agents on the street,” said Councilman Kevin Flynn who represents District 2. “I don’t know what the best way is to enforce our immigration laws, but I think I know the worst way when I see it.”
“I said all along, this was a slam dunk,” added Councilman Darrell Watson of District 9.
Last month, a federal judge struck down a California law prohibiting federal agents from wearing masks. But, the city council says it made sure its ordinance is enforceable.
You have to treat all law enforcement the same,” said City Council President Amanda Sandoval. “So, our sheriffs can’t have masks. Our State Patrol can’t have masks. And federally you can’t have masks. And we delineate that within the ordinance which, that’s where California got the issue.”
Sandoval said she was monitoring the legal process and comparing the two ordinances to ensure they would be good to go.
Although the city council believes the ordinance is constitutional, the Denver Police Department says it’s still working to determine what implementation could look like, and provided this statement to CBS Colorado:
“Our Safety departments are working with the City Attorney and bill sponsors to determine what implementation could look like. Of utmost importance is discretion and prioritizing de-escalation when encountering these situations. Our goal is to apply this ordinance in a way that builds trust and transparency without putting officers, deputies, or the public at risk.”
Coupled with the city’s new executive order, Sandoval believes Denver now has the necessary guidelines in place.
“A map for residents to understand predictability, and that’s what I always want, is what can the residents be able to rely on.”
There are exemptions in place for the ban, for example: during an active undercover operation, when gear is required for physical safety, and for personnel performing SWAT duties.
Denver, CO
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