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 ...

Sometimes what your palate wants isn’t in sync with the season. I woke up the other day with a hunger for posole, the classic soup of hominy, pork or chicken, and a lot of highly-flavored garnishes.

Let's hear it for posole, the choose-your-own-adventure of Mexican cuisine. Start with a stew speckled with chewy bits of hominy and seasoned with lime and braised pork. Depending on the region, that ...

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 ...

This Chile Verde Pozole recipe focuses on deep flavor and traditional technique. Tender pork is simmered slowly in a vibrant ...

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 ...

I felt like making posole this week. So I did. Hot weather or cold, I’m a sucker for caldos of all kinds. I like the watery ones where you have trouble catching the pasta and I like the chunky ones ...