Hominy

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Tired of chili con carne? This warming pozole-inspired stew is a welcome departure. Its spiciness depends on the heat of the jalapeños you use.

This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.

Pozole Rojo Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.

Pozole can refer to hominy, as well as to the name of the stew made with it.

A version of posole, a Mexican classic.

Can be prepared in 45 minutes or less.

Similar to the Latin posole, this stew would be terrific with yellow rice (there are several supermarket choices) and an avocado, grapefruit and red onion salad. Cinnamon-spiced brownies make a good dessert.

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Pick up a rotisserie chicken at the market, or use leftovers to keep the preparation easy.

When stewed, the dried corn kernels sold as "posole" or "hominy" expand and become tender. At Cafe San Estevan, in Santa Fe, New Mexico, chef Esteven Garcia makes posole as a mild, brothy side dish, unlike the heartier and spicier stew type.

Pass hot pepper sauce and warm buttered tortillas to complete this easy dish.