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 ...

Add Yahoo as a preferred source to see more of our stories on Google. New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated ...

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.

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 ...

There is a café in Santa Ana, California, that specializes in foods from above and below the U.S.-Mexico border: Baja California wines and New Mexico-style beef jerky, corn bread made from blue maize ...

A good soup is a revelation. Because, let's be frank, soups are too often disappointing. Too salty, too muted, too blah, too boring. Soup as an afterthought. But a soup that is right-down-the-middle, ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Traditionally pozole can be made with the ...

The smell wafting through Bernadette Gutierrez’s Land Park home signifies a change in seasons. It’s the comforting aroma of hominy slowly simmering in a pot with savory pork and a deep red broth ...