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 ...

I’ve already shared that my father had a professional cooking background, teaching my mother the basics when they married. However, my mother made most of the family’s meals from recipes she taught ...

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 him to make one of his specialties—and my ...

This classic pozole rojo is a labor of love, but the results burst with rib-sticking satisfaction. Instructions: Break the stems off the chiles de árbol and ancho chiles and shake out as many seeds as ...

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 ...

With a nip in the air and Houstonians pulling their sweaters out of storage, the time has arrived for hearty soups and stews. And there’s no more soul-satisfying or historically significant brothy ...

I fell in love with pozole years ago in Mexico City. Though the city has many other merits, including a staggeringly diverse and fascinating food culture, it’s truly my craving for pozole that‘s ...

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Add Yahoo as a preferred source to see more of our stories on Google. Hector Sanchez; Styling: Caroline M. Cunningham I do most of the cooking in my house despite living with a chef. To be fair, who ...