As many of you know, I am in love with Mexican cooking. One of my all time favorite dishes is Posole, which can be made in many different ways. The common ingredient across all recipes is hominy, which can be purchased dried or canned. I prefer the dried version, after which you soak the kernels in water and then slowly cook them over the stovetop. There is nothing quite like the smell of hominy simmering for hours . . . it takes me straight back to the Mexican marketplace. And all this is to say nothing of the accoutrements! Posole is party food – adorned with cabbage, radishes, cilantro, avocado, tortilla chips, cotija cheese and more! Join me in making this complex and delicious Mexican classic. Join me in learning to make a celebrated Mexican classic. In addition to posole, we will make my signature Guacamole, Pico de Gallo, Classic Margaritas and Churros with Dolce de Leche for dessert.