County Supervisor Juan Miguel Martinez and several community partners hosted the Mitchell Park Pozolera on Saturday, Jan. 10.

Alba may have changed some ingredients, but it was a dish that took hours to make, and seemed a lot healthier with hidden ...

The key ingredient in pozole is hominy, or dried nixtamalized corn. Nixtamilization is an ancient Mesoamerican practice of soaking and cooking dried corn kernels in an alkaline solution (lye or lime), ...

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.

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 ...

New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated children's cookbook, "Priya's Kitchen Adventures." With the help of an ...

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 ...

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In ...