The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment of the season. So any meal that can be whipped up with minimal effort is a reason ...

Growing up in a big Mexican family, learning how to make pozole is the equivalent to making sure you drink enough water: it's absolutely necessary. Some of my favorite childhood memories are holiday ...

Pozole is one of my top comfort dishes. A savory, earthy, and spicy soup that's all the things I love in one dish. It's a ...

Keep these recipes on hand for colds, chilly days, or any weeknight.

The first step in her pozole recipe involved simmering a whole chicken for five hours to create a rich, flavorful broth. In a ...

Hearty, spicy and warming, there are few soups better for combating February weather than pozole, the Mexican hominy-and-meat soup. Most traditional recipes are more Sunday supper than weeknight fare, ...

This version of pozole is bright, tangy and verdant with the flavor of tomatillo and green chiles. 7 cups chicken stock or low-sodium broth Instructions: In a large, heavy-bottomed pot, bring the ...

A flavorful bowl of pozole warms our tummies on a blustery day, this time of year. And it’s incredibly simple to make. If you aren’t familiar with what makes up pozole, the primary ingredient is ...

This Chicken Pozole Verde derives its flavor from poultry that’s been simmered in a tangy sauce made from tomatillos, cilantro, and green chilies. The days leading up to the holidays can be exhausting ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment over the approaching holidays. So any meal that can be whipped up with minimal ...

If using dried posole corn, place the posole in a large pot in about 6 quarts of unsalted water, and cook for 3 to 4 hours, until the corn has softened. (May be done the night before; allow the posole ...