Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo mcrisostomo@sacbee.com The smell wafting through Bernadette Gutierrez’s Land Park ...

Add Yahoo as a preferred source to see more of our stories on Google. Let's hear it for posole, the choose-your-own-adventure of Mexican cuisine. Start with a stew speckled with chewy bits of hominy ...

Getting your Trinity Audio player ready... I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by ...

In the kitchen of a snow-covered cabin in northern Montana, a lonely, gallon-sized can of hominy sits on a high shelf. My hunting buddies make merciless fun of that hominy, and me by extension. It was ...

This posole recipe is rich with two cuts of pork, bright with lime juice, and savory with hominy and dried ancho and guajillo chiles. Dried red chiles are toasted, soaked, and pureed to form a deep, ...

Among the treasures that I hope to bring back from any trip are recipes accompanied by memories of the places I have visited. In the case of a trip to Santa Fe, N.M., I was richly rewarded because the ...

Bernadette Gutierrez, a master Mexican cook, prepares posole – a traditional Mexican soup – at her Land Park home in 2014. Manny Crisostomo Sacramento Bee file The smell wafting through Bernadette ...

EVERY time I visit New Mexico, I make it a personal mission to consume as much green chile stew, posole and sopapillas as possible. It’s a matter of journalistic integrity and professional curiosity, ...

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 ...

When I first moved to Iowa from North Carolina, I hosted a neighborhood dinner for potential restaurant investors and local bigwigs to gather and see if this Midwest newbie could actually cook. There ...

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off. Place ...