This Chile Verde Pozole recipe focuses on deep flavor and traditional technique. Tender pork is simmered slowly in a vibrant ...

Beyond the usual chili or chicken and noodles, it’s nice to have a vegetarian soup in your comfort food collection—and no, generic old vegetable soup isn’t going to cut it. Enter this pozole verde ...

If you happen to be in a Mexican town on a warm summer night, head for the spot where street vendors set up for the evening and let your nose guide you past the tacos and empanadas and tamales to the ...

Green pozole (or pozole verde) is a classic Mexican stew made with chicken or pork, hominy, and a vibrant green sauce. The sauce typically blends tomatillos, cilantro, garlic, and green chiles into a ...

In San Francisco, we like to blur the line between slow and fast food. A cup of coffee now takes five minutes to brew. A porchetta sandwich at the farmers’ market requires a 30-minute wait in line.

With a nip in the air and Houstonians 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 brothy ...

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 ...

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Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.