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 Pork Verde Pozole flavorful Mexican soup showcases tender pork simmered in a zesty green chile broth, enriched with hominy, tomatillos, and fresh cilantro. Top it off with crisp radishes, ...

We generally think of pozole as a stew that simmers on the stove all afternoon or evening, but multicookers (and regular ol’ pressure cookers) can speed up that process. Urvashi Pitre, author of a new ...

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 ...

Dear Jo Ann: If you can’t find pozole corn (nixtamal, which is slaked hominy kernels), Times staff writer Russ Parsons suggests substituting canned hominy. Drain and rinse well and add it half an hour ...

This Instant Pot version of pozole blanco is rich, soothing and easy to prepare on a weekday. It has no fresh chiles, but it’s definitely not lacking in flavor. For traditionalists who want pozole ...

Bright with lime juice, this pozole recipe is rich from two cuts of pork and savory from the hominy and dried ancho and guajillo chiles in the mix. Pozole is nourishing like a cup of broth on a sick ...

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 ...

There's nothing like a steaming bowl of chicken soup to nourish the body and soul. Make inventive spins on classics, such as Ina Garten's soup version of chicken potpie; keep things traditional with ...

Like many traditional Mexican dishes, pozole is a corn-based dish often enjoyed across the country during festivities. That said, you may also enjoy it any other day of the year if desired. It’s a ...