The key ingredient in pozole is hominy, or dried nixtamalized corn. Nixtamilization is an ancient Mesoamerican practice of soaking and cooking dried corn kernels in an alkaline solution (lye or lime), ...

Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

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.

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

1. Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for one hour. 2. While hominy is cooking, make red chili purée: Toast dried chilies lightly in ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

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 ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...