This pozole verde, packed with all the vegetables as I can find in the winter down South, roasted and used from seed to stem, is a perfect example of that, even as it changes often. But beyond ...

Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...

White Pozole is a mild but flavorful Mexican hominy ... and even Bon Appetit notes that it makes little to no difference. Vegetable broth can be used instead of the chicken broth.

4. While the pozole cooks, line a baking sheet with paper towels. Pour 1/2 inch of vegetable oil into a large skillet over medium-high heat. When the surface shimmers but the oil is not smoking ...

The pozole takes Fox back to his start at Rustic ... Los Gatos fine-dining restaurant Manresa and then revolutionized vegetable-forward cooking at Napa’s Ubuntu, good-naturedly complicates ...

fry the reserved chili-pepper solids in a tablespoon or two of vegetable oil for three to four minutes, and add it to the pot as well. Remove the bouquet garni and onion half. Serve the pozole ...

Pozole is the perfect remedy for a cold-weather slump, offering a rich, comforting broth that invites you to linger over each bite. The combination of hominy, tender meat (typically pork or ...