The key ingredient in pozole is hominy, or dried nixtamalized corn. Nixtamilization is an ancient Mesoamerican practice of ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Chicken Posole. 1. Finely dice the onion, then add it to a large soup ...

It finally happened. Sweater season has arrived. Break out the fuzzy socks, crank up the heater and flick on that virtual fireplace. It's time to get toasty. In kitchens across South Texas, that also ...

Alba may have changed some ingredients, but it was a dish that took hours to make, and seemed a lot healthier with hidden ...

Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to do a do it yourself evening of food and film. Now that the hustle of ...

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During the Christmas holiday season in New Mexico, a southwestern hominy stew called posole (or pozole) is a popular celebratory meal. Of course, I like it anytime. Probably the... During the ...

White Pozole is a mild but flavorful Mexican hominy stew made for special occasions such as New Year's, weddings and birthdays. Whether you spell it posole (like we do here in Southern California) or ...

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 ...