The key ingredient in pozole is hominy, or dried nixtamalized corn. Nixtamilization is an ancient Mesoamerican practice of ...

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 ...

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

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for ...

Hearty, spicy and warming, there are few soups better for combating February weather than pozole, the Mexican hominy-and-meat soup. Most traditional recipes are more Sunday supper than weeknight fare, ...

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 ...

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for ...