Posole refers to the traditional food of Taos Pueblo Indians which is hominy-like corn made by roasting dried white corn, and then removing and boiling the kernels. The puffy cooked kernels can be eaten after boiling or dried for later use in soups and stews.
Other definition:
Posole refers to a Mexican spicy soup which is prepared from a combination of different ingredients, like beef or pork, hominy, spices and chiles
Posole
Related Articles | |
| Parched corn | ■■■■■■■■■■ |
Parched corn refers to the traditional food of Taos Pueblo Indians. . . . Read More | |
| Horno | ■■■■■■■■■ |
Horno is a traditional oven of Taos Pueblo Indians which is beehive-shaped wood-heated outdoor oven made . . . Read More | |
| Season | ■■■■■■■■ |
Season: In the food context, "season" refers to the process of adding flavor to food by using herbs, . . . Read More | |
| Moloukhiya | ■■■■■■■■ |
Moloukhiya refers to Egyptian Green Soup, the basic ingredient of which is the Moloukhiya leaves available . . . Read More | |
| Curry | ■■■■■■■ |
Curry: A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. . . . Read More | |
| Cumin | ■■■■■■■ |
Indian: JeerakamCumin is a flowering plant in the family Apiaceae, native from the east Mediterranean . . . Read More | |
| Curry Leaves | ■■■■■■■ |
Curry Leaves: Curry leaves refers to the shiny, dark green, aromatic leaves of a tree (Curry Tree) which . . . Read More | |
| Gopchang Jeongol | ■■■■■■■ |
Gopchang Jeongol refers to Korea's casserole or stew made of tripe. It is a seasoned entrails stew with . . . Read More | |
| Bataw | ■■■■■■■ |
In the food context, "Bataw" refers to the hyacinth bean or lablab bean (Lablab purpureus), similar to . . . Read More | |
| Sausage | ■■■■■■■ |
Sausage: A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along . . . Read More | |