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 ...

For Southern cooking doyenne Martha Hall Foose, a memorable salad is a contrast of the common and the unexpected. “Great salads are a balance of familiar and unique,” she said in an email interview.

Whether potato, pasta or chopped, salads are essential summer eating. So celebrate the delicious diversity of salads each week for 20 weeks as AP features the best recipes by the biggest names in the ...

All hominy is corn, but not all corn is hominy. We break it down and explain what hominy really is. The post What Is Hominy ...

It all started with a can of hominy. A dear friend of mine happened upon hominy in the grocery store and it piqued her curiosity. “What the heck is hominy, and what do you do with it?” she inquired. I ...

One of the most popular soups in Mexico, this is made with puffed corn, or hominy, and every state has its own version. Pozole blanco (white pozole) is the basic version, and the dish then evolves ...

1 can (14 ½-ounce) golden hominy, rinsed and drained 1 can (14 ½-ounce) white hominy, rinsed and drained 1. In a large bowl, combine the golden hominy, white hominy, tomatoes, cheese, mayonnaise, ...