Photo by Pati Jinich from National Public TV Series “Pati’s Mexican Table” Now that it’s finally raining in California, there’s no time like the present to indulge in a bowl of delicious pozole. There ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo mcrisostomo@sacbee.com The smell wafting through Bernadette Gutierrez’s Land Park ...

Next week, volunteers and culinary students at L.A. Kitchen will be busy gathering, chopping, cooking and preparing vegan garbanzo pozole, “kaleritos” — chips made from kale-based tortilla — and other ...

Growing up in a big Mexican family, learning how to make pozole is the equivalent to making sure you drink enough water: it's absolutely necessary. Some of my favorite childhood memories are holiday ...

The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for ...

There is one ingredient all versions of this Mexican stew have in common, and it’s right there in the name. Pozole, or hominy, is dried corn that has been preserved through a process called ...

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, ...