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 ...

Trim stems from chiles; cut chiles lengthwise but not all the way through, and remove seeds. Transfer chiles to a small saucepan, and add 4 cups water. Bring to a boil over high; boil until softened, ...

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 ...

Curious about the best soups from Mexico? You’re in the right place because I’m a devout foodie who’s been living in Mexico since 2018 — and eating my way across this wonderful country for years. When ...

The first time I tasted pozole was at my friend Jackie’s house. I thought it was the best thing I’d ever tasted, and I still crave it when it’s chilly outside. Fifty-nine degrees with a few clouds and ...

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 ...

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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 ...

Mushrooms stand in for meat in this hearty and healthy vegan version of pozole rojo. 3 whole dried guajillo chiles, seeded and deveined 2 whole dried ancho chiles, seeded and deveined Instructions: ...