"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).

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 ...

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!

Here are our favorite Mexican recipes—including elote, posole and enchiladas. The post 45 Recipes for Authentic Mexican Food ...

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 ...