Getting your Trinity Audio player ready... If you use canned posole, this recipe works fine in a large Dutch oven on the stove. If you are using dried, soaked posole, a pressure cooker will help ...

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the ...

You value independent local news, so become a sustainer today to power our newsroom. LAist Featured Photos contributor Tales of an LA Addict visited a stand in Boyle Heights last Fall and schools us ...

Getting your Trinity Audio player ready... I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo mcrisostomo@sacbee.com The smell wafting through Bernadette Gutierrez’s Land Park ...

Steve Sando, of Rancho Gordo, is offering "Sunday Morning" viewers this recipe: This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or ...

Loretta Barrett Oden's late son, Clayton Oden, developed this recipe for the Corn Dance Cafe they operated in Santa Fe, New Mexico. Posole (Vegetarian) with Red Chile 12 dried long red New Mexico ...

Among the treasures that I hope to bring back from any trip are recipes accompanied by memories of the places I have visited. In the case of a trip to Santa Fe, N.M., I was richly rewarded because the ...

The first time I tasted pozole was at my friend Jackie’s house. I thought it was the best thing I’d ever tasted, and I still crave it when it’s chilly outside. Fifty-nine degrees with a few clouds and ...

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

Instructions: Soak corn overnight. In a large, heavy pot, place drained, soaked corn and cover with 2 inches of water and 1½ to 2 tablespoons salt. Bring to a boil then reduce to a simmer and cook for ...