Pozole verde, the pre-Columbian chile-laden stew, starts with corn. A symbol of life and prosperity in ancient cultures, corn is “undoubtedly the most defining food crop in the history of ...

Canned hominy is much easier to find than dried posole corn, so I’ve based this recipe on a 25 ounce can, which set me back $1.65. All told, this dish feed a whole family for about $5, not ...

At 51 Lincoln, chef-owner Jeffrey Fournier makes pozole verde, or green posole, spiked with fresh chilies, garlic, and oregano, and full of hominy and bits of pork.

2 pounds fresh or frozen nixtamal corn, well rinsed (the stuff they make masa from; available at Mexican markets and tortilla factories); if you go with dried, use 1½ pounds Southwestern-style ...

Hominy has a rich and varied history dating to 3000-2000 B.C. originating in Mesoamerica, where the nixtamalization method made hominy both digestible and nutritious, and laid the foundation for ...

Pozole verde, the pre-Columbian chile-laden stew, starts with corn. A symbol of life and prosperity in ancient cultures, corn is “undoubtedly the most defining food crop in the history of the ...