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

This classic pozole rojo is a labor of love, but the results burst with rib-sticking satisfaction. Instructions: Break the stems off the chiles de árbol and ancho chiles and shake out as many seeds as ...

With a nip in the air and Houstonians pulling their sweaters out of storage, the time has arrived for hearty soups and stews. And there’s no more soul-satisfying or historically significant brothy ...

I fell in love with pozole years ago in Mexico City. Though the city has many other merits, including a staggeringly diverse and fascinating food culture, it’s truly my craving for pozole that‘s ...

Pozole rojo and verde at La Cocina del Bony Boy in Dallas on Thursday, Aug. 14, 2025. Pozole, one of the most traditional and omnipresent dishes in Mexico, started with the Aztecs. Juan Figueroa / ...

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 ...

Pozole, one of Mexico's most iconic dishes, was first prepared by the Aztecs hundreds of years ago. The word "pozole" has Nahuatl (the language of the Aztecs) origins and means "foam" (pozolli in ...

The inevitable chill that descends on Tampa Bay this time of year always delivers a harsh surprise. When the temperature ...

With a cool nip in the air and San Antonians pulling their sweaters out of storage, the time has arrived for hearty soups and stews. And there’s no more soul-satisfying or historically significant ...