Here, pozole is made with pork only, and garnishes include cabbage, lime, avocado, pork rinds, onion, sliced radishes, and tostadas. Taquitos are also available for purchase.

The to-go pozole ($3.95 small, $5.95 large) includes shredded lettuce, onion mixed with cilantro, lime wedges, tostadas and bits of dried red chiles combined with oregano.

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

The restaurants will be serving Pozole Rojos con Pollo, which is hominy (big corn kernels), red chili peppers and chicken soup. Recipe: Pozole Rojos con Pollo Serves 5-6 Ingredients For the Stock: ...

I’ve been eating a lot of Mexican food lately. And one of my favorite discoveries is Potzol den Cano in Santa Ana. It’s not new, but it’s new to me. The restaurant is in a sleepy … ...

Don’t miss the return of Founder and Chief Recipe Officer Mary Vasquez’s zesty, house-made pozole and craveable “Two for” deals on Tacos, Taquitos, Tostadas and Burritos beginning Wednesday, January ...

Even though it was Thursday, pozole was already available–a filling stew of hominy and shredded pork, with a broth pale, salty, and supremely porky. Alongside come two black-bean tostadas ...

Toast ingredients. Cook vegetable oil, unsalted raw peanuts, and garlic cloves in a skillet over medium heat until the garlic begins to brown. Stir in all the dried chiles and white sesame seeds.