At a catered dinner a month ago, the caterer brought out some delicious spicy posole. It was my first time with the dish and I fell in love with it instantly. I was hoping to get some good recipes or advice on how to make posole.
Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Chewy hominy combines with the onion and poblano pepper, which release their flavors into the stock and become tender.
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Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.