White Pozole (Posole) is a milder Mexican Hominy Stew traditionally served on New Year's for good luck and other special ...

In a deep pot, bring about six litres of water to a boil with salt to taste and half an onion. Add the pork shoulder, ribs ...

Whole corn that has been nixtamalized is called hominy or posole, while the ground form is called masa. Whether ground or whole, nixtamalized corn “has a taste and aroma like no other food on ...

Tarasco's awesome posole, the traditional Mexican stew that ... is ladled into a big white bowl with tender pork and pork bones and hominy. It's accompanied, as it should be, by steaming corn ...

Shred the pork with two forks and return it to the broth along with the Chile Colorado Sauce and hominy and another teaspoon ... While the pozole cooks, line a baking sheet with paper towels.

The only thing I like about cold weather is being able to warm up with a heaping helping of pozole. I know how to make it, ...

Add the pulled chicken, hominy and ground pepitas. Cook for 10-15 more minutes. Taste for seasoning and adjust if needed. To serve, top generously with your favorite garnishes and enjoy.

It’s actually one of her daughter’s favorite foods. For those who are unfamiliar, pozole is a traditional Mexican soup made with hominy, pork and red chile. Depending on what ingredients you ...