I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by Mexican-Americans) is both the name of the large kernel ...

Every year after the holidays, I find myself staring at a container of leftover turkey, wondering how many sandwiches I can eat before I decide to switch things up. One of my go-to recipes is Turkey a ...

Pozole is a signature dish in Mexican cuisine, found at national celebrations, family parties and on dinner tables throughout ...

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 ...

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 ...

Note: Soak the hominy and beans for this hearty Mexican stew overnight in a pot of cold water, before you start. If you wish, you can take several shortcuts, including using canned hominy (which won’t ...

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 ...

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 ...

Posole is typically a dish I would make in the fall and winter months. However, with so much rainy, cool weather in the last couple of weeks I thought it would be the perfect time to try out a ...