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 ...