Pozole verde de pollo is a Mexican soup that is made with chicken, hominy, and a flavorful green broth that is typically made ...

Fox, who was testing out pozole at the time, put some of the green sauce in the broth. It transformed the pozole. Rustic Canyon reverse-engineered the sauce (which was originally made without a ...

Pozole is the perfect remedy for a cold-weather slump, offering a rich, comforting broth that invites you to linger over each bite. The combination of hominy, tender meat (typically pork or ...

(May be done the night before; allow the posole to cool in the cooking broth overnight. Salt should be added when the kernels are nearly tender.) Add the pork shoulder, bones, chicken, oregano ...

onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth. Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes.

Pour through a fine-mesh strainer set over a small bowl and push it through with a flexible spatula; discard the contents of the strainer. Stir 1/2 cup finely diced cucumber into the salsa. Taste and ...

Steve Sando opens his new cookbook, "The Rancho Gordo Pozole Book,” by describing his own discovery of the traditional Mexican dish. Sando, owner of Rancho Gordo, the Napa-based company that has ...

Pozole is a traditional Mexican dish that is typically made with hominy, meats such as chicken or pork and garnished with avocado, radish, limes, chile peppers and others yummy ingredients.

The rich tomato and pork broth is packed with tender chunks of pork and hominy and topped with all the classic garnishes—radish, cilantro, tortilla strips. At $18.50, it’s not a cheap eat, but ...