New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated ...

3. Bring to a boil, then reduce the heat and simmer for 30 minutes. 4. While the pozole cooks, line a baking sheet with paper towels. Pour 1/2 inch of vegetable oil into a large skillet over ...

If using frozen posole, rinse it well under cold running water. Place all of the ingredients in a large pot and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until the ...

Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...

The Fort Worth Museum of Science and History welcomed a new traveling exhibit in February. Abuelita’s Kitchen: Mexican Food ...

Jose Avila, the chef behind Denver’s La Diabla Pozole y Mezcal, has built a national reputation over the past few years for ...

If using frozen posole, rinse it well under cold running water. Need a break? Play the USA TODAY Daily Crossword Puzzle. Place all of the ingredients in a large pot and bring to a boil.