Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle ... chilli flakes and dried oregano, with lime wedges to squeeze over.

White Pozole is a mild but flavorful Mexican hominy ... Canned hominy is used here for the speed. Dried hominy takes considerably longer and even Bon Appetit notes that it makes little to no ...

"Pozole" is a term referring to an Aztec word from the Nahuatl language, "pozolli." In that context, it's attached to a specific type of dried corn. Today, "pozole" is a favorite comfort-food ...

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 ...