Posole, which has passionate fans in Mexico and the American Southwest, mixes nixtamalized corn, onion, oregano, chile powder and sometimes meat for a flavor-rich stew that will stick with you.

1 teaspoon adobo seasoning (a Mexican spice blend; may substitute additional cumin) 3 pounds boneless pork loin 2 tablespoons olive or corn oil 2 cans (about 15 ounces each) chicken broth 1 can ...

Pozole, the regional, endlessly customizable Mexican stew, satisfies the soul and the stomach, with regional variations for it to be red or green. Best of all, you can customize the toppings for ...

Per serving (about 2 cups, excluding garnish): 310 calories, 10 g fat, 77 mg cholesterol, 26 g protein, 26 g carbohydrates, 4 g fiber, 2,224 mg sodium, 31 percent calories from fat. Servings: 8 ...

3 cups dried or frozen posole corn, or 5 cups canned posole, drained (these can be purchased in Latino grocery stores, or perhaps the “ethnic” aisle of your local supermarket, or online) ...

This Mexican chicken pozole soup gets a flavorful twist with classic ingredients like smoky chipotle peppers, chewy hominy, and fresh lime juice. Growing up, my parents would take us on a day trip ...