I’m just reentering the world as we knew it before The Big Snow pulled the rug out from under the usual routine. Maybe by the time this recipe comes out, we’ll be digging out our cars again. In the ...

Grind the pepitas in a spice grinder, set aside. Heat the oil in a large pan and cook the onions, poblanos, jalapenos and garlic until soft, do not get any color on them. Season with salt and pepper, ...

Green pozole, or pozole verde, is the perfect fresh summertime meal for when the temperature drops below 100 degrees and you need to warm up. Food stalls ring the plaza on summer evenings in Mexico.

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 ...

It finally happened. Sweater season has arrived. Break out the fuzzy socks, crank up the heater and flick on that virtual fireplace. It's time to get toasty. In kitchens across South Texas, that also ...

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

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

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 ...