Hominy

For a falling-off-the-bone roast (about $4 a pound), crack open a tenderizing can of beer.

This hearty Mexican stew is made with pork in a red chile broth that’s studded with hominy. Build the base by toasting two kinds of dried chiles, then purée into a paste that gets sautéed in oil.

Dried cracked corn, after being soaked and cooked, is mixed with milk and brown sugar to make a soupy sweet for indigenous peoples in the highlands of Colombia. Here it adds the thickening base that potatoes would in a traditional chowder. Chipotle and bacon mingle to form a low, smoky whisper of heat.

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.

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.

The tortilla strips need to dry overnight, so begin making this one day ahead.

Can be prepared in 45 minutes or less.

A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

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

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

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.

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.

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."

A one-dish meal with all the earthy flavors of the Southwest.

Serve this dish with cornbread and a mixed green salad for a hearty supper.