Craving a warm, comforting bowl of Pozole Rojo but don’t need a huge pot? This small-batch recipe is perfect for ... how to prepare this rich and hearty Mexican classic, packed with tender ...

Started during the pandemic, chef Vicky Garcia's delicious enterprise is an American success story, now bringing much-needed ...

If using frozen posole, rinse it well under cold running water. Place all of the ingredients in a large pot and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until the ...

3. Bring to a boil, then reduce the heat and simmer for 30 minutes. 4. While the pozole cooks, line a baking sheet with paper towels. Pour 1/2 inch of vegetable oil into a large skillet over ...

Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...

Jose Avila, the chef behind Denver’s La Diabla Pozole y Mezcal, has built a national reputation over the past few years for his rich takes on regional Mexican cuisine.

Tarasco's awesome posole, the traditional Mexican stew that even gringos slurp for breakfast after a night of corruption and immorality, is ladled into a big white bowl with tender pork and pork ...