Pots of posole, which were often consumed for celebrations, are pictured in Aztec codices from the 16th century. Five centuries later, posole remains a prized Mexican food. The hominy gives this ...

Posole can be cooked in three variations of blanco (white), verde (green) y rojo (red). Red posole is the most common and probably the signature style found across many parts of México.

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 ...

"My mom was a secretary who worked from 7 to 7," Avila remembers. "We would barely see each other. So my mom, having two teenagers at that time, it was hard to make sense of my brother and me.

This Mexican chicken pozole soup gets a flavorful twist with classic ingredients like smoky chipotle peppers, chewy hominy, ...

And enjoy food made fresh! Pozole con Pollo. 1 tablespoon olive oil or avocado oil. 1 onion, peeled and diced. 6 cloves garlic, peeled and minced. 3 tablespoons chili powder. 2 teaspoons ground cumin.

Hominy has a rich and varied history dating to 3000-2000 B.C. originating in Mesoamerica, where the nixtamalization method made hominy both digestible and nutritious, and laid the foundation for ...

It's pozole season, ... When he's not eating or thinking about food, Torres is roaming around the great City of Houston in search of good music and colorful graffiti. Most Popular. 1.

Cover pot, and boil pozole, undisturbed, 35 minutes. Season with additional salt to taste; add up to remaining 2 cups broth as needed if pozole is too thick. Cover and continue cooking pozole over ...

The tradition of Mexicans eating tamales on posole on Noche Buena is a way of recreating the significance of cultural foods and traditions.