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 ...

This best-ever Mexican pozole soup gets flavor from pork shoulder and spareribs, hominy, dried ancho and guajillo chiles, and more. This recipe is for a rojo pozole, and suggests a variety of ...

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Add the pozole corn and cook until the kernels open and the meat is falling apart, another 2 hours. If the soup becomes too dry, add more water. Season to taste with salt and plenty of pepper.

Delilah introduced her vegan pozole at Alta Baja about six months ago, and it’s already popular. “I didn’t think Americans would like it,” Juana told me last month, as she and Delilah ...

Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum ...

Pozole verde includes a few key, green-hued ingredients: tomatillos, serrano peppers, jalapeños, and fresh herbs. Meanwhile, pozole rojo features red ingredients, such as ancho and guajillo chilis.