Shredded chicken breast and toothsome hominy mingle in a boldly flavored broth with pureed tomatillos, cilantro, and chiles. Using bone-in chicken breast and poaching it in chicken stock keeps the ...

Add Yahoo as a preferred source to see more of our stories on Google. On Sunday, dozens of teams braved the heat to prepare steamy pots of menudo and pozole at the 25th annual Latino Food Festival ...

Early lessons in vegetarianism informed a lifetime of cooking — and this hearty pozole verde. By Lisa Donovan Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: ...

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.

Pozole, the hearty Mexican hominy stew, can either be a celebratory dish or a humble everyday food. A meaty broth studded with hominy and vegetables, with an earthy flavor from chiles, it's one of 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 ...

Mushroom pozole has long been the vegetarian anchor of pozole tables across Mexico, sturdy and deliciously satisfying. Start by browning the mushrooms to build serious flavor. The jamminess of ...