Learn how to make authentic Chile Verde Pozole with tender pork, hominy, roasted green chiles, and a flavorful homemade broth ...

Pozole is one of Mexico’s most beloved dishes, often served at parties, weddings, and holidays like Christmas and Independence Day. There are three main styles: pozole blanco (white), pozole verde ...

Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

Dear Jo Ann: If you can’t find pozole corn (nixtamal, which is slaked hominy kernels), Times staff writer Russ Parsons suggests substituting canned hominy. Drain and rinse well and add it half an hour ...

EVERY time I visit New Mexico, I make it a personal mission to consume as much green chile stew, posole and sopapillas as possible. It’s a matter of journalistic integrity and professional curiosity, ...

Baby, it is COLD outside. Let’s face it—cooler temps kick comfort-food cravings into high gear. However, just because it’s oversized sweater weather doesn’t mean we should throw caution to the wind.

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.

When October delivers the first real fall chill to the Chihuahuan desert of southern New Mexico, I take solace in the imminent return of pozole season at my favorite Las Cruces food truck, Tacos ...