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 ...

This Mexican stew is my cold-weather go-to.

I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by Mexican-Americans) is both the name of the large kernel ...

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, ...

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 ...

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 ...

On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...