Add water as needed to keep the posole just covered with liquid. When the stew is ready, the consistency should be that of thick soup. Adjust taste with more garlic, dried red chile and salt before ...

"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 ...

Add the pozole maize, stir well and simmer for 30 minutes. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over.

Add water as needed to keep the posole just covered with liquid. When the stew is ready, the consistency should be that of thick soup. Adjust taste with more garlic, dried red chile and salt ...

They can also both feature hominy (whole kernels of dried corn) as a key ingredient. But despite all of this, pozole and menudo are quite different, particularly in terms of the meat used in each ...