Growing up in a big Mexican family, learning how to make pozole is the equivalent to making sure you drink enough water: it's absolutely necessary. Some of my favorite childhood memories are holiday ...

The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment of the season. So any meal that can be whipped up with minimal effort is a reason ...

This version of pozole is bright, tangy and verdant with the flavor of tomatillo and green chiles. 7 cups chicken stock or low-sodium broth Instructions: In a large, heavy-bottomed pot, bring the ...

Everyday lately, it’s warm, it’s cold. It’s cold, it’s warm. Get it together, nature. There have been so many cloudless days the last few weeks that look so inviting, but it’ll be like 50 out, with a ...

Hearty, spicy and warming, there are few soups better for combating February weather than pozole, the Mexican hominy-and-meat soup. Most traditional recipes are more Sunday supper than weeknight fare, ...

The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment over the approaching holidays. So any meal that can be whipped up with minimal ...

This Chicken Pozole Verde derives its flavor from poultry that’s been simmered in a tangy sauce made from tomatillos, cilantro, and green chilies. The days leading up to the holidays can be exhausting ...

A flavorful bowl of pozole warms our tummies on a blustery day, this time of year. And it’s incredibly simple to make. If you aren’t familiar with what makes up pozole, the primary ingredient is ...

Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Posole is also another name for the hominy, or rehydrated dried corn, that goes in the dish. Starchy, slightly ...