On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Traditionally pozole can be made with the ...

Growing up in San Diego and raised with a Texas grandma, it's no surprise that hominy played a significant role in my culinary education as a child. Hominy is made from whole corn kernels, soaked in a ...

In the kitchen of a snow-covered cabin in northern Montana, a lonely, gallon-sized can of hominy sits on a high shelf. My hunting buddies make merciless fun of that hominy, and me by extension. It was ...

While working at The Arizona Republic in Phoenix 10 years ago, I embraced the southwestern kitchen -- stocking tomatillos, fresh poblano chiles, cilantro, Mexican cheese and Mexican oregano called ...

That place can be your grandmother's kitchen learning to bake biscuits, or a far-away region known for a key ingredient or cooking style. Given my appreciation for the connective power of food, one of ...

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for ...

Last week, I feasted on an absolutely delicious posole. If you aren’t familiar with this hearty soup, you are missing out. It is a main course dish that consists of pork, onions, garlic, dried chiles, ...

A flavorful bowl of pozole warms our tummies on a blustery day, this time of year. And it’s incredibly simple to make. If you aren’t familiar with what makes up pozole, the primary ingredient is ...

Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool ...

If using dried posole corn, place the posole in a large pot in about 6 quarts of unsalted water, and cook for 3 to 4 hours, until the corn has softened. (May be done the night before; allow the posole ...