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 ...

This classic pozole rojo is a labor of love, but the results burst with rib-sticking satisfaction. Instructions: Break the stems off the chiles de árbol and ancho chiles and shake out as many seeds as ...

This Pork Verde Pozole flavorful Mexican soup showcases tender pork simmered in a zesty green chile broth, enriched with hominy, tomatillos, and fresh cilantro. Top it off with crisp radishes, ...

This Instant Pot version of pozole blanco is rich, soothing and easy to prepare on a weekday. It has no fresh chiles, but it’s definitely not lacking in flavor. For traditionalists who want pozole ...

In a stock pot, combine pork and stock. Simmer for 15 minutes. In a second stock pot, add olive oil, peppers, garlic and onion. Cook on medium heat, stirring frequently, until onions become ...

We generally think of pozole as a stew that simmers on the stove all afternoon or evening, but multicookers (and regular ol’ pressure cookers) can speed up that process. Urvashi Pitre, author of a new ...

2 Tbsp. olive oil 1 medium onion, chopped, about 1 1/4 cups 1 poblano pepper, finely chopped, about 1/4 to 1/3 cup 3 garlic cloves, minced About 1 pound coarsely shredded cooked pork (without sauce), ...

This Instant Pot version of pozole blanco is rich, soothing and easy to prepare on a weekday. It has no fresh chiles, but it’s definitely not lacking in flavor. For traditionalists who want pozole ...