Nothing beats a big bowl of delicious Pozole Rojo on a cold day. Tender pork stewed for hours mixed with a rich chile sauce ...

Today, "pozole" is a favorite comfort-food order served as a soup or stew made from nixtamilized corn, also known as hominy, in a broth of red or green chiles and, most commonly, pork or chicken.

Pour through a fine-mesh strainer set over a small bowl and push it through with a flexible spatula; discard the contents of the strainer. Stir 1/2 cup finely diced cucumber into the salsa. Taste and ...

Pozole rojo, or red pozole, is made with pork, hominy and blended chilies, and while it requires some time on the stove, it isn’t as labour-intensive as the flavour of the finished dish may suggest.

If using dried posole corn, place the posole in a large pot in about 6 quarts of unsalted water, and cook for 3 to 4 hours, until the corn has softened. (May be done the night before; allow the ...

Bowls of steaming red pozole are brought out of the kitchen for hungry customers and glasses of homemade horchata are sipped on. If you look closer, you notice there’s only one woman in the ...

Chef/owner Jeremy Fox took back the reins at the kitchen of Rustic Canyon in Santa Monica a couple months ago, and he’s brought back one of his most beloved dishes: pozole verde. But because ...

There are three basic types of pozole: white, the most popular; green, made with green tomatillos; and red, made with guajillo and ancho chillies. It’s often cooked in large quantities for ...