LAist Featured Photos contributor Tales of an LA Addict visited a stand in Boyle Heights last Fall and schools us on this fascinating dish: Red Pozole - This soup starts off as white pozole which is ...

Growing up in a big Mexican family, learning how to make pozole is the equivalent to making sure you drink enough water: it's absolutely necessary. Some of my favorite childhood memories are holiday ...

Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool ...

It finally happened. Sweater season has arrived. Break out the fuzzy socks, crank up the heater and flick on that virtual fireplace. It's time to get toasty. In kitchens across South Texas, that also ...

Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

If using dried posole corn, place the posole in a large pot in about 6 quarts of unsalted water, and cook for 3 to 4 hours, until the corn has softened. (May be done the night before; allow the posole ...

A splash of cream and a few tablespoons of white miso up the creamy and umami factors in this surprisingly quick-to-make chicken noodle soup. (It's ready in just 25 minutes.) Former F&W food editor ...

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.