Similar to menudo, pozole comes in different colors: red, green, and white. Depending on which state of Mexico your family is from, you might have a preference for one type of pozole over the others.

Another pozole recipe adapted by Barbara Hansen, this one green, from the cooking class she took in Guanajuato. As she wrote in 2004, “We blended poblano chiles with cilantro and added that to ...

I thought hunting for good pozole would be easy. After all, it is pozole season. It turns out Houston is more of a menudo town. I called, texted, and visited at least a dozen of my go-to taquerias ...

Today, "pozole" is a favorite comfort-food order served as a soup or stew made from nixtamilized corn, also known as hominy, in a broth of red or green chiles and, most commonly, pork or chicken.

In an 8 quart pot over medium high heat, brown the pork on all sides. Add the sliced garlic, sliced onion, 10 cups of the water and chicken stock. Bring up to a boil. Skim off any foam that may ...

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 ...

Preparation Step 1 Season 1 lb. pork shoulder (Boston butt), cut into 1" pieces, all over with kosher salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven ...

Pozole verde, the pre-Columbian chile-laden stew, starts with corn. A symbol of life and prosperity in ancient cultures, corn is “undoubtedly the most defining food crop in the history of the ...

I'm going to say something a little controversial: pozole > menudo. There's just something about the traditional Mexican soup that reminds me of home.

Instructions Heat a heavy stew pot or large cast iron skillet or Dutch oven. Add pork cubes and brown, stirring constantly. Add onion, garlic and spices. Cook until they are translucent, again ...