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 ...

The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment of the season. So any meal that can be whipped up with minimal effort is a reason ...

This Chicken Pozole Verde derives its flavor from poultry that’s been simmered in a tangy sauce made from tomatillos, cilantro, and green chilies. The days leading up to the holidays can be exhausting ...

Shred chicken (about 3 cups), Chop poblano (1 cup), cilantro, and garlic. Crumble cheese; cut lime into wedges. Steps: 1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add ...

Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Posole is also another name for the hominy, or rehydrated dried corn, that goes in the dish. Starchy, slightly ...

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 ...

I fell in love with pozole years ago in Mexico City. Though the city has many other merits, including a staggeringly diverse and fascinating food culture, it’s truly my craving for pozole that‘s ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

Everyday lately, it’s warm, it’s cold. It’s cold, it’s warm. Get it together, nature. There have been so many cloudless days the last few weeks that look so inviting, but it’ll be like 50 out, with a ...

The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment over the approaching holidays. So any meal that can be whipped up with minimal ...

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 ...