Posole (hominy) probably originated as an Indian dish, and is very popular in Mexico and parts of the southwest. This one-dish meal is good for lunch, dinner or pot lucks. Posole can be dry and plated or served as a thick stew in a bowl. It is either white (often as a stew with green chilies -- see my recipe for Pueblo White Posole), or red (best made with fresh, powdered mild to hot New Mexican red chili powder). Fresh or frozen posole is best, if you can find it, but drained, canned hominy is very good, too. Serve with salad and warmed flour or corn tortillas.