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 ...

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, ...

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 ...

It finally happened. Sweater season has arrived. Break out the fuzzy socks, crank up the heater and flick on that virtual fireplace. It's time to get toasty. In kitchens across South Texas, that also ...

2 (15.5-ounce) cans of white hominy, drained (or substitute canned corn) 1 (10-ounce) can of diced tomatoes with chilies (I use Ro-tel, or substitute any other kind of canned chilies or tomatoes) ...

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 ...