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 — ...

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 ...

Learn how to make rich, smoky, soul-soothing Pozole Rojo in under 30 minutes using just a handful of ingredients, including canned hominy for extra speed without sacrificing tradition.

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 ...

When soup season rolls around, foodies start thinking about warming, comforting posole. Ina Garten is no stranger to expediting cooking processes, having filled entire cookbooks (plural) with tips for ...

The term “posole” can be confusing, especially if it is not something that you think about or focus on frequently. In casual usage in the United States, posole typically refers to two things: the type ...

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 ...

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 cool nip in the air and San Antonians 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 ...