On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

If you’re looking for something to do, Tesuque Casino has a few fun events lined up during October. On October 5 and October 6, the Tesuque Casino is holding “The 3rd, Word Posole Cooking Championship ...

During the past few months, I’ve given four talks on the history of food in Colorado. I was surprised to find, in my research, that foods of such present-day renown as the Palisade peach and the Rocky ...

LOS ALAMOS, N.M. (KRQE) – As we head into the fall season, it’s the perfect time of year for a New Mexico favorite dish: posole. This past weekend, people came to test their culinary chops at the ...

When I served up a bowl of this spring posole for my husband last week, the first thing he said was, “This tastes like New Mexico.” I cannot think of a better compliment than that. This is a simple ...

Posole is a thick, stewlike soup, usually made with pork, hominy, peppers and coriander. It originated in the Jalisco region of Mexico. It’s a traditional Christmas dish — and hangover remedy, which ...

Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer extraordinaire based in Los Angeles. Her website, What’s Gaby Cooking is a fun, sun-soaked destination for all things Southern ...

If using dried posole corn, place the posole in a large pot in about 6 quarts of unsalted water, and cook for 3 to 4 hours, until the corn has softened. (May be done the night before; allow the posole ...