Search results
Results from the WOW.Com Content Network
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Mexican menudo. In certain areas of northern Mexico, hominy is added. Tripe soups of both beef and mutton have been traditional in Spanish cuisine since at least the 14th century. Don Enrique de Villena refers to them disparagingly in his Arte Cisoria (1423), saying: [2]
Shaping — or pulling — la mian noodles by hand for this traditional soup is an art in itself. ... Menudo is a traditional Mexican soup made with tripe and hominy. It's touted for its curative ...
Hominy recipes include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes. In Latin America there is a variety of dishes referred to as mote. Hominy can be ground coarsely for grits, or into a fine mash dough used extensively in Latin American cuisine.
Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...
These soup recipes are fresh, easy to make, and perfect for spring. Southern Living 7 hours ago Arby's Brings Back Fan-Favorite Side Item—This Time, For Good.
Pashofa – Chickasaw or Choctaw white corn soup; Patasca - Peruvian hominy and meat soup; Polenta – Italian porridge, usually of cornmeal; Pozole – Mexican hominy and meat soup; Sagamite – American stew; Suam na mais – Filipino corn soup with pork or shrimp; Ugali – Type of maize meal made in Africa; Xarém – Portuguese corn meal soup
Rio Grande/Río Bravo: Borderlands Culture, 9 : Voices in the Kitchen : Views of Food and the World from Working-Class Mexican and Mexican American Women. College Station, TX, US: Texas A&M University Press. ISBN 978-1-58544-531-8. Adapon, Joy (2008). Culinary Art and Anthropology. Oxford: Berg Publishers. ISBN 978-1-84788-213-4.