In the weeks that follow the start of any new year, the tendency toward abstemious eating is an understandable but terrible one. You need to let yourself down gently, not shock the system with salad — ...

With a cool nip in the air and San Antonians pulling their sweaters out of storage, the time has arrived for hearty soups and stews. And there’s no more soul-satisfying or historically significant ...

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...

When soup season rolls around, foodies start thinking about warming, comforting posole. Ina Garten is no stranger to expediting cooking processes, having filled entire cookbooks (plural) with tips for ...

Mushrooms stand in for meat in this hearty and healthy vegan version of pozole rojo. 3 whole dried guajillo chiles, seeded and deveined 2 whole dried ancho chiles, seeded and deveined Instructions: ...

The term “posole” can be confusing, especially if it is not something that you think about or focus on frequently. In casual usage in the United States, posole typically refers to two things: the type ...

Pozole, one of Mexico's most iconic dishes, was first prepared by the Aztecs hundreds of years ago. The word "pozole" has Nahuatl (the language of the Aztecs) origins and means "foam" (pozolli in ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo [email protected] The smell wafting through Bernadette Gutierrez’s Land Park ...