Warm your soul and awaken your taste buds with the ultimate Pozole Rojo—an iconic Mexican stew brimming with rich flavor, ...

2 Tbsp. olive oil 1 medium onion, chopped, about 1 1/4 cups 1 poblano pepper, finely chopped, about 1/4 to 1/3 cup 3 garlic cloves, minced About 1 pound coarsely shredded cooked pork (without sauce), ...

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for ...

That place can be your grandmother's kitchen learning to bake biscuits, or a far-away region known for a key ingredient or cooking style. Given my appreciation for the connective power of food, one of ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Pozole' at Cleveland Heath Restaurant Yield: About 10 cups For pulled pork 1 pork butt, about 8 or 9 pounds 1. Braise the pork ...

Pozole is an infinitely practical dish: it’s been know to cure Sunday morning hangovers, warm wind-chilled bodies, and has the ability to taste even better after spending an entire day in the fridge.

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...

The first time I tasted pozole was at my friend Jackie’s house. I thought it was the best thing I’d ever tasted, and I still crave it when it’s chilly outside. Fifty-nine degrees with a few clouds and ...

Pozole shouldn’t be confined to one season. This hearty Mexican soup-slash-stew is often associated with the holidays, but a ...