Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...

Christmas just isn’t Christmas without the festive foods we grew up with, and for many Mexican Americans in Colorado, that means a steaming pot of pozole ... Canoes in the American Midwest ...

Chef/owner Jeremy Fox took back the reins at the kitchen of Rustic Canyon in Santa Monica a couple months ago, and he’s brought back one of his most beloved dishes: pozole verde. But because ...

3. Bring to a boil, then reduce the heat and simmer for 30 minutes. 4. While the pozole cooks, line a baking sheet with paper towels. Pour 1/2 inch of vegetable oil into a large skillet over ...

Pozole verde is a beloved Mexican dish known for its vibrant flavors and comforting qualities. Traditional pozole is made ...

Pour through a fine-mesh strainer set over a small bowl and push it through with a flexible spatula; discard the contents of the strainer. Stir 1/2 cup finely diced cucumber into the salsa. Taste and ...

“For me, pozole is about celebration,” Aparicio says of the hearty stew so deeply embedded in traditional Mexican cuisine, having been prepared since the time of pre-Hispanic civilizatio ...

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 ...

Pozole is the perfect remedy for a cold-weather slump, offering a rich, comforting broth that invites you to linger over each bite. The combination of hominy, tender meat (typically pork or ...