Getting your Trinity Audio player ready... The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent ...

Maybe I shouldn't admit this publicly, considering what I do for a living, but I don't follow recipes. I read recipes all the time--all day, pretty much--and "look" at recipes in books and other ...

Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer extraordinaire based in Los Angeles. Her website, What’s Gaby Cooking is a fun, sun-soaked destination for all things Southern ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo mcrisostomo@sacbee.com The smell wafting through Bernadette Gutierrez’s Land Park ...

On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

Mushroom pozole rojo is a hearty vegetarian dish featuring browned mushrooms, guajillo and ancho chiles, and hominy, garnished with crisp lettuce, lime, and radishes for a comforting, flavorful meal.

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 ...

Posole is a thick, stewlike soup, usually made with pork, hominy, peppers and coriander. It originated in the Jalisco region of Mexico. It’s a traditional Christmas dish — and hangover remedy, which ...

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 ...

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.