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 ...

Note: While pozole is a beloved Mexican dish, here in the frozen North this deeply flavorful, warming bowl, with tender chicken and hominy swimming in a red chile-infused broth, hits all the right ...

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 ...

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

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 ...

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, ...

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 ...

Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool ...

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

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 ...

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 ...