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 ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. LAist Featured Photos contributor ...

Steve Sando, of Rancho Gordo, is offering "Sunday Morning" viewers this recipe: This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or ...

Getting your Trinity Audio player ready... If you use canned posole, this recipe works fine in a large Dutch oven on the stove. If you are using dried, soaked posole, a pressure cooker will help ...

POZOLE is the perfect party dish — easy to make, impressively showy and fun to eat -- so it turns up at celebrations in Mexico from Independence Day to birthdays, weddings and baptisms. And we think ...

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the ...

I wasn’t the only person craving pozole earlier this month. On Instagram, four people said they also made the traditional Mexican stew that cold weekend. I had been wanting to make something hearty ...

I thought I had pozole figured out. Along with sampling the dish in Mexico and making it from scratch at home, I’ve devoured many of Chicago’s best options, including bowls from Pozoleria San Juan ...

When October delivers the first real fall chill to the Chihuahuan desert of southern New Mexico, I take solace in the imminent return of pozole season at my favorite Las Cruces food truck, Tacos ...

I initially went to the new Maruca’s Mexican Kitchen for tacos and a beer. The tacos are great. They’re made with those little “street” style tortillas, and the carne asada is allowed to fully ...

Pozole is a hundreds-year-old Mexican stew made with hominy and often some type of protein (chicken, beef, or pork). Like many dishes from Mexico, it’s regionally influenced, which is why you’ll see ...