is a hearty traditional Mexican soup, and it's all about hominy (hulled corn kernels), meat, and vegetables married in broth ...

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

If using dried posole corn, place the posole in a large ... Pour the purée into the soup, and cook for another hour on a low heat, stirring from time to time, to make sure that the soup is ...