“It’s evolved into more of a large-format fish dish,” says Fox, who’s now cooking down the liquid in the pozole more. “And this time, we’re getting the corn from Tehachapi Grain ...

It also shows up in dishes like grits and pozole -- but in these dishes, corn is referred to as hominy. Why? All hominy is corn, but not all corn is hominy. There is not a special variety of corn ...

Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...

Whole corn that has been nixtamalized is called hominy or posole, while the ground form is called masa. Whether ground or whole, nixtamalized corn “has a taste and aroma like no other food on ...

Pozole is the perfect remedy for a cold-weather slump, offering a rich, comforting broth that invites you to linger over each bite. The combination of hominy, tender meat (typically pork or ...

It's accompanied, as it should be, by steaming corn tortillas, plenty of quartered lime wedges, a heap of diced white onions and shredded raw cabbage. If you want to dust the posole with Mexican ...

their pozole blanco doesn’t stay behind. It is a bowl of love made with nixtamal de maiz morado (purple corn nixtamal) and topped with repollo (cabbage), cebolla (onion), rabanos (radishes), and ...