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 ...

Pozole, the hearty Mexican hominy stew, can either be a celebratory dish or a humble everyday food. A meaty broth studded with hominy and vegetables, with an earthy flavor from chiles, it's one of the ...

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 ...

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 ...

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the ...

Instructions: Soak corn overnight. In a large, heavy pot, place drained, soaked corn and cover with 2 inches of water and 1½ to 2 tablespoons salt. Bring to a boil then reduce to a simmer and cook for ...

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 ...

I thought I had pozole figured out. Along with sampling the dish in Mexico and making it from scratch at home, I’ve devoured many of Chicago’s best options, including bowls from Pozoleria San Juan ...