“A bowl of pozole, with its colorful elements of yellow hominy, emerald cilantro flecks and white onion pieces, can look as if it has been dusted with fiesta confetti. And that’s entirely appropriate. The rib-sticking Mexican stew stars at festivities including quinceañeras and New Year’s celebrations.
‘Pozole is a party dish,’ says Pati Jinich, the locally based, Mexico City-born PBS personality and chef at the Mexican Cultural Institute. ‘It’s partially because it takes a long time to make, and it can feed a crowd.’ She and her husband even served it at their wedding…”
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