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 ...

Pozole is one of my top comfort dishes. A savory, earthy, and spicy soup that's all the things I love in one dish. It's a ...

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.

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 ...

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 ...

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 ...

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 ...