Pozole is an infinitely practical dish: it’s been know to cure Sunday morning hangovers, warm wind-chilled bodies, and has the ability to taste even better after spending an entire day in the fridge.

When soup season rolls around, foodies start thinking about warming, comforting posole. Ina Garten is no stranger to expediting cooking processes, having filled entire cookbooks (plural) with tips for ...

2 Tbsp. olive oil 1 medium onion, chopped, about 1 1/4 cups 1 poblano pepper, finely chopped, about 1/4 to 1/3 cup 3 garlic cloves, minced About 1 pound coarsely shredded cooked pork (without sauce), ...

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 ...

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The time has come for some hominy-filled comfort.

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen. We're happy to welcome back Alfredo Cisneros from the Hard Rock Hotel and Casino. Today we are learning to make Pork Pozole. 1. Put ...