Thanks; I've heard of this dish but never had an opportunity to try it.
It seems a variant of Caldo de Res, or even Mole de Olla, but now that I think about it, it's closest to "Caldillo", a Norteño caldo, made with chopped meat and chiles. That may be the ancestor of Texas Carne con Chile, or Chile Con Carne.
I have not yet seen CESJ in Michoacán.
Apart from that, yesterday our neighbors, Sergio and Betty, had us to comida. Betty made a superb Pozole Rojo Estilo Jalisco, one of the best we've ever eaten. It was made totally from scratch, even to the treating with cal of dried maíz pozolero into the flowering pieces. The meat was pork, although she may have used chicken as well. The pozole had pureed chiles guajillos, and we were served the usual accompaniments of cebolla picada, orégano, salsa de chile guajillo, lechuga and rábanos.
This pozole was virtually grease-free.
The question is: how does CESJ differ from birria
and from barbacoa
? The previously cited Chigago website attempts to address this, illustrated with numerous photos and even charts!
Pozole Rojo Estilo Jalisco