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 ...

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

In the weeks that follow the start of any new year, the tendency toward abstemious eating is an understandable but terrible one. You need to let yourself down gently, not shock the system with salad — ...

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 ...

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 ...

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 ...

1. Put the pork in a large heavy stockpot or Dutch oven. Add 3 quarts water, the stock, garlic, and 1 teaspoon salt and bring to a boil. Skim off and discard any foam that rises to the surface. Stir ...

Pozole, one of Mexico's most iconic dishes, was first prepared by the Aztecs hundreds of years ago. The word "pozole" has Nahuatl (the language of the Aztecs) origins and means "foam" (pozolli in ...

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