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 ...

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In ...

I’ve been making a lot of posole lately, and on a few occasions, I have found myself with more cooked hominy than I needed. What does one do with leftover hominy when you already have a pot of soup ...

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 ...

Pozole feels generous from the very first spoonful. Served in wide bowls and topped at the table with handfuls of fresh garnishes, it is less a quiet supper and more an invitation to gather.At its ...

I do most of the cooking in my house despite living with a chef. To be fair, who wants to bring work home? But when the weather turns chilly, I can nudge him to make one of his specialties—and my ...

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 ...

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 ...

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 ...

Sometimes what your palate wants isn’t in sync with the season. I woke up the other day with a hunger for posole, the classic soup of hominy, pork or chicken, and a lot of highly-flavored garnishes.