Pozole

Hi everybody!
Recently, I tried to make all 3 types of pozole (rojo, verde, blanco). All of them were so great! I can say for sure, I would try to make them again when have all ingredients. I reviewed several recipes across the internet per each. Even though most of the time it's pork (rojo/blanco) vs chicken (verde), I noticed some using beef (like osso bucco) and I even think it should be pretty tasty due to the beef smell and stock. In some authentic ways I saw discussions about using a pork's head (but… who has it right out of fridge on the daily basis?). Some use regular cabbage, some lettuce, etc. Anyway, I'd like to know what you think?

And the most important, how do you cook it at home / what you usually add there?