Pozole, or pork and hominy soup, is originally from a western state of Mexico, Guerrero. It is prepared differently in each region ranging from just pork, to pork and chicken, to some with just fish.

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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 ...

First serve OK, this is going to get ugly. Look away now if you’re squeamish. Because there is evidence, uncovered by the Instituto Nacional de Antropologia e Historia in Mexico, that pozole ...