For many Latinos, Las Posadas is an important tradition that brings families together during the holiday season. Posadas consists of traditional dishes and signature beverages, bright and festive décor and a joyous time with your loved ones. Families can get all of their posadas celebration decorations and favorite foods all under one roof, for less at their local Walmart.

Although the posadas tradition dates back hundreds of years, celebrity Chef LaLa has found new ways to help families spice up their favorite recipes for rompope, posole and more - all with a budget in mind.

"Las Posadas, a Hispanic holiday tradition, is something I've celebrated with my family my whole life. I am so glad that I can now find everything I need to bring this celebration to life all under one roof. Walmart really does make my life so much easier!" said Chef LaLa.

Here are two of Chef Lala's quick and easy Posadas recipes, all of which she made in conjunction with Wal-Mart:

Red Pozole with Chicken and Pork
Pozole is a staple of Mexican cuisine. Each region offers several variations. The name pozole refers to whole kernel hominy, or large kernels of dried corn that have been soaked in lime juice to remove outer skins and puff them up.

Ingredients
2 pounds pork neck bones with meat

3 to 4 pounds fresh whole chicken, cut into pieces

1/4 cup canola oil

1 large onion, chopped

4 cloves garlic, minced

16 cups (1 gallon) chicken broth or water

3 dried guajillo chiles, toasted

3 dried pasilla chiles, toasted

1 cup water

10 cups canned JUANITAS hominy maiz, drained

2 teaspoons salt

Shredded cabbage, chopped onions, dried oregano, lime wedges and tostadas

Method
Wash pork bones and chicken. Heat large pot over medium-high heat; addoil and cook pork bones and chicken, skin-side-down, until browned. Removechicken and pork bones; set aside.
Drain excess oil from pot, leaving only enough to coat the pot. Add onion;cook, stirring constantly until translucent, about 5 minutes. Add garlic; cook 2minutes more.
Return chicken and pork bones to pot and cover with chicken broth. Skim offany foam that rises to surface; cover and reduce heat to simmer. Cook 21/2 to 3hours or until pork is tender.
While meat is cooking, remove seeds and veins from dried chiles. Soak inboiling water 20 minutes. Drain and puree chiles with 1 cup water in blender.Set aside.
Remove chicken and pork bones from pot. Cool slightly and shred meat,removing and discarding bones. Return chicken and pork to pot, skimming offany foam that has accumulated.
Add hominy and chile puree to pot; simmer about 1 hour or until slightlythickened. Add salt and additional water if needed.
Serve in shallow bowls with shredded cabbage, onions, pinch of dry oregano,lime wedges and tostadas on the side.
Makes 16 servings

Tip from Chef LaLa

Leaving the meat on the bones during the cooking process adds more flavor to the pozole. Skimming the pozole removes approximately 1/4 cup of fat.

CHAMPURRADO

Ingredients
4 cups water

3 sticks cinnamon

1 cup MASECA masa flour

2 tablets Mexican chocolate, IBARRA or ABUELITA

1 cup GREAT VALUE sugar

1 cup CARNATION EVAPORATED milk

Method
In a medium stockpot add 2 cups of water and cinnamon, boil for 10 minutes, lower heat. In a bowl, combine 2 cups of water and masa flour.
Slowly incorporate the masa mixture into the cinnamon water, stir constantly to avoid masa balls from forming. Add chocolate tablet, sugar and milk. Stir and cook for 5-10 minutes until thick.
Serve hot. Makes 6 cups.