Ah...
One sopes topped with carnitas, and a healthy portion of pozole. Muy delicioso!
The pozole was interesting, in a good way. It was a chicken and pork one in a clear, chicken broth - along with the requisite giant kernels of hominy, the posole, which gives the stew it's name. I'm normally used to seeing a red broth - red from chiles and tomatos - but this was good too. I even thought I detected a bit of ginger in the broth - which is sort of unusual in Mexican cooking.
However, packed along in the bag was a small container of chopped white onion, a couple of lime wedges and some red pepper (ground chiles) so that I could customize the pozole to my liking.
All in all, a perfect meal for an unseasonably cool and drizzly summer evening.