If you use canned posole, this recipe works fine in a large Dutch oven on the stove. If you are using dried, soaked posole, a pressure cooker will help tenderize the kernels. For vegetarians ...

— Urvashi Pitre. 1 pound pork shoulder, cut into bite-size cubes. 1 yellow onion, chopped. 1 (25-ounce) can hominy, undrained. 3/4 cup water. 3 or 4 garlic cloves, chopped ...

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 ...

The hominy gives this soup plenty of heft. Combined with a chili-infused broth, and chunks of pork or chicken, a bowl of posole is the perfect cure for hunger pangs – and hangovers, in some circles.

Last year I used 10 pounds of trimmed pork, and we ran out of posole in less than an hour. After 12 months of hectoring from my lovely wife, this year I used 15 pounds and we were OK.

Posole, a substantial soup eaten in New Mexico on Christmas Eve, often before midnight Mass, is traditionally made with pork. But shortly after Thanksgiving, I craved a respite from hearty eating ...

Pozole is an infinitely practical dish: it's been know to cure Sunday morning hangovers, warm wind-chilled bodies, and has the ability to taste even better. Skip to main content.

See Also Chicken : PORK-CHICKEN POSOLE . The Chef Peter Hoffman of Savoy Servings Serves 8 to 10. Ingredients 5 cups dried posole kernels or 4 quarts canned hominy (9 15-ounce cans) ...

If you're trying to find the absolute best cuts of pork for homemade pozole rojo, then listen to the advice of one chef who offers a few suggestions.