Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

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

Pozole is a signature dish in Mexican cuisine, found at national celebrations, family parties and on dinner tables throughout ...

Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight. Serious Eats / Melissa Hom Some of our favorite Mexican dishes are also the ...

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.

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 ...

The first time I tasted pozole was at my friend Jackie’s house. I thought it was the best thing I’d ever tasted, and I still crave it when it’s chilly outside. Fifty-nine degrees with a few clouds and ...

2 Tbsp. olive oil 1 medium onion, chopped, about 1 1/4 cups 1 poblano pepper, finely chopped, about 1/4 to 1/3 cup 3 garlic cloves, minced About 1 pound coarsely shredded cooked pork (without sauce), ...

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...