The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s ...

Pozole verde de pollo is a Mexican soup that is made with chicken, hominy, and a flavorful green broth that is typically made ...

(May be done the night before; allow the posole to cool in the cooking broth overnight. Salt should be added when the kernels are nearly tender.) Add the pork shoulder, bones, chicken, oregano ...

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While the pozole cooks, line a baking sheet with paper ... Combine the vegetables and chiles in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture ...

One of the most popular dishes is posole, a cilantro broth teeming with vegetables, chicken, and hominy, a simple soup that warms the belly and soul. Other local specials fill the cocktail menu. The ...