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Posole – or hominy – is made by removing the outer layer of corn kernels and then drying them. The posole is then soaked and cooked (traditionally with cubed pork) until tender and the kernels have “bloomed”. -
Posole is a thick soup that is hearty enough to serve as a main course. Cook with beef, pork or chicken for a traditional Southwestern meal.
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One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato. -
A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
