This pozole recipe is the ultimate comfort food—rich, hearty, and full of bold traditional flavors. Made with simple ingredients and slow-simmered to perfection, it’s the kind of dish that warms you ...

Add Yahoo as a preferred source to see more of our stories on Google. New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated ...

On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

This Mexican stew is my cold-weather go-to. I do most of the cooking in my house despite living with a chef. To be fair, who wants to bring work home? But when the weather turns chilly, I can nudge ...

Chef Chad Kirtland with Rouses Markets is sharing this traditional Mexican soup made with hominy, meat, chili peppers and seasonings. Remove and discard the stems and seeds from the chiles. In a small ...

There is one ingredient all versions of this Mexican stew have in common, and it’s right there in the name. Pozole, or hominy, is dried corn that has been preserved through a process called ...

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We generally think of pozole as a stew that simmers on the stove all afternoon or evening, but multicookers (and regular ol’ pressure cookers) can speed up that process. Urvashi Pitre, author of a new ...