Turkey Pozole Rojo is a bold, flavorful Mexican hominy soup made with guajillo chilis. A perfect way to repurpose leftover turkey!

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 ...

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 ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Traditionally pozole can be made with the ...

I do most of the cooking in my house despite living with a chef. To be fair, who wants to bring work home? But when the weather turns chilly, I can nudge him to make one of his specialties—and my ...

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 ...

I’ve already shared that my father had a professional cooking background, teaching my mother the basics when they married. However, my mother made most of the family’s meals from recipes she taught ...

On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool ...

The time has come for some hominy-filled comfort.

Sometimes what your palate wants isn’t in sync with the season. I woke up the other day with a hunger for posole, the classic soup of hominy, pork or chicken, and a lot of highly-flavored garnishes.