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, ...

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 ...

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 ...

Pozole is one of my top comfort dishes. A savory, earthy, and spicy soup that's all the things I love in one dish. It's 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 ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Chicken Posole. 1. Finely dice the onion, then add it to a large soup ...

Keep these recipes on hand for colds, chilly days, or any weeknight.

In a large, enameled cast-iron casserole, bring the chicken broth and water to a boil over high heat. Add the chicken breasts, skin side down, cover and simmer over very low heat until tender and ...

Note: While pozole is a beloved Mexican dish, here in the frozen North this deeply flavorful, warming bowl, with tender chicken and hominy swimming in a red chile-infused broth, hits all the right ...