Fresh corn off two or three cobs, a cup of cooked rice or a (drained) 15-ounce can of white beans would work instead. Full of flavor, texture and nutrition, this pozole needs neither pork nor ...

They add fluffy, chewy corn kernels to make the classic Mexican dish known as pozole. These corn kernels (white or yellow) have undergone a centuries-old process called nixtamalization.

It also shows up in dishes like grits and pozole ... corn is hominy. There is not a special variety of corn called hominy; it normally comes from the simple field corn, the classic yellow or white ...

"Pozole" is the perfect party dish — easy to make, impressively showy and fun to eat — so it turns up at celebrations in Mexico from Independence Day to birthdays, ...