Pozole, the hearty Mexican hominy stew, can either be a celebratory dish or a humble everyday food. A meaty broth studded with hominy and vegetables, with an earthy flavor from chiles, it's one of the ...

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the ...

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 ...

Instructions: Soak corn overnight. In a large, heavy pot, place drained, soaked corn and cover with 2 inches of water and 1½ to 2 tablespoons salt. Bring to a boil then reduce to a simmer and cook for ...

The Day of the Dead is a special holiday from Mexico. It is a time for families to think about and honor loved ones who are ...

Rancho Gordo's Steve Sando shares some of his recipes for, what he calls, one of the “great iconic dishes of the world.” Pozole may be the perfect antidote to a stressful October plagued by dry winds, ...

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.

I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by Mexican-Americans) is both the name of the large kernel ...

It's the chilly season, aka the perfect time for souperfans (like Anne Helen Petersen) to fire up the stove (or the crockpot) and cook up a big batch of soup. These recipes range from beginner-level ...