A speedy take on a satisfying classic.

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 ...

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 ...

This article originally published at Oakland's coziest Mexican stews are back and better than ever.

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 ...

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...

That place can be your grandmother's kitchen learning to bake biscuits, or a far-away region known for a key ingredient or cooking style. Given my appreciation for the connective power of food, one of ...

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.

Some people need chilly weather as their cue to make soup. Not me. I love soup no matter what the weather is. Any food that can be a complete meal in a single bowl is a perfect meal to me. My favorite ...