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 ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo [email protected] The smell wafting through Bernadette Gutierrez’s Land Park ...

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 ...

The cold weather has sent many of us scurrying to the kitchen for something – anything – warm and welcoming. For me, it’s posole. This classic hominy-based stew of Mexico and the American Southwest, ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...