On a cold and blizzardy (let alone bombogenesisial) day, it’s hard to top a big, zesty, savory pot of posole for dinner.
Thanks, Margie!
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Yum!
And, also, yum!
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I don’t think I’ve ever had it. Certainly hadn’t heard of it before now. In my defense, I’ve lived in Michigan my entire life.
Pozole or Posole is both the hominy and the Mexican stew made with hominy. Looking on the web, there may be some difference between American hominy and posole in what type of corn is used and how it is process.
For the dish above, I used posole, chicken, crushed tomatoes, roasted green chilies and salsa verde. The spices are oregano, cumin, garlic salt, and pepper.
Did I mention Yum?