Pozole verde de pollo is a Mexican soup that is made with chicken, hominy, and a flavorful green broth that is typically made ...

(May be done the night before; allow the posole to cool in the cooking broth overnight. Salt should be added when the kernels are nearly tender.) Add the pork shoulder, bones, chicken, oregano ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s ...

Get ready for a spicy treat! Posole Rojo de Pollo, a classic Mexican chicken and hominy soup, can be ready in just 30 minutes. This delicious blend of smoky, spicy and savory flavors is perfect ...

While the pozole cooks, line a baking sheet with paper ... Combine the vegetables and chiles in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture ...