Pozole verde is made with a rich broth that is infused with the flavors of tomatillos, green chilies, and pork. The hominy adds a chewy texture and nutty flavor, while the toppings (such as ...

They can also both feature hominy (whole kernels of dried corn) as a key ingredient. But despite all of this, pozole and menudo are quite different, particularly in terms of the meat used in each ...

Jonathan Macedo, proud owner of Peke’s Pozole, embodies this pathway. A conductor between our past lives and the present, Macedo uses Pozole as a mode of transportation for this journey. The ...

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.