Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeño and lime wedges at ...

"Mexican oregano has a pungent flavor that enhances ... strips in tomatillo sauce topped with queso fresco and crema) and posole verde (a soupy stew featuring hominy in a tomatillo-laced broth).

But Mexican posole is all about the toppings ... Add hominy, and season with oregano, cumin and salt to taste. Cook for another 25-30 minutes. Serve with garnishes. ¡A comer!

It’s garnished with shredded iceberg lettuce (some people use green cabbage), radishes, diced white onion, lime, Mexican oregano, and dried chili powder for added heat — creating a perfect ...

In America, it’s more of an excuse to celebrate Mexican culture, including the cuisine! Of course, now there are also Tex-Mex, California Mexican, and Mexican-influenced dishes—and numerous ...

I have oregano over here. You want to chop about 1 tablespoon of oregano. You can use Greek or Mexican oregano. If you don't have fresh, you can use 1 and 1/2 teaspoons of dried. -Okay.

South of the border, the day is rooted in history: It commemorates the Mexican Army’s unlikely ... Transfer the mixture to a blender, add the oregano, and let cool for 5 minutes; reserve the ...