The key ingredient in pozole is hominy, or dried nixtamalized corn. Nixtamilization is an ancient Mesoamerican practice of ...

Alba may have changed some ingredients, but it was a dish that took hours to make, and seemed a lot healthier with hidden ...

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 ...

New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated children's cookbook, "Priya's Kitchen Adventures." With the help of an ...

Steve Sando, of Rancho Gordo, is offering "Sunday Morning" viewers this recipe: This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or ...

County Supervisor Juan Miguel Martinez and several community partners hosted the Mitchell Park Pozolera on Saturday, Jan. 10.

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Pozole' at Cleveland Heath Restaurant Yield: About 10 cups For pulled pork 1 pork butt, about 8 or 9 pounds 1. Braise the pork ...

It has been several years since I've written about pozole, the hominy-based Mexican soup that has long been a Halloween tradition. It is time to revisit it, as it is one of the most delicious fall ...

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In ...