Simply so, is Rachel Ray Mexican?
Rachael Domenica Ray was born in Glens Falls, New York, the daughter of Elsa Providenza Scuderi and James Claude Ray. Her mother’s ancestry is Sicilian and her father’s is French, Scottish, and Welsh.
Just so, is pozole broth good for you?
Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.
Is it pozole or posole?
Pozole seems to be the preferred spelling in Mexico proper, while posole shows up more often in borderlands recipes. The words “posole” and “pozole” come, of course, from Nahuatl, the Uto-Aztecan language spoken in various forms from pre-Hispanic times until, well, now.
Ray’s Mexican Lasagna is her top-rated Food Network recipe
With just a dozen ingredients, Ray’s lasagna is easy to make; plus, most of the ingredients consist of pantry items you likely already have.
Ray and her husband have no children. Ms. Ray said that she loves hanging out and cooking with children.
And they will love it. The difference between regular corn hominy and posole comes by way of a process called nixtamalization, in which the corn is soaked in an alkaline bath of calcium hydroxide, aka lime. Lye, or more traditionally wood ash, can be used as well.
According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole may have been human.
Pozole comes from the Nahuatl word pozolli, or posolli, which in English translates to a stew of maíz kernels, according to the Nahuatl Dictionary by the Wired Humanities Projects at the University of Oregon.