We make a family recipe full of flavor- this traditional Mexican chicken stew that's simple, quick and colorful.

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 ...

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 ...

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.

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 ...

Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer extraordinaire based in Los Angeles. Her website, What’s Gaby Cooking is a fun, sun-soaked destination for all things Southern ...

Instructions: Soak corn overnight. In a large, heavy pot, place drained, soaked corn and cover with 2 inches of water and 1½ to 2 tablespoons salt. Bring to a boil then reduce to a simmer and cook for ...

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In ...