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

If using frozen posole, rinse it well under cold running water. Place all of the ingredients in a large pot and bring to a ...

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 ...

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 ...

Taste and adjust the seasoning. 10. Ladle the pozole into bowls and serve, passing the garnishes on the side. This recipe is owned by chef Pati Jinich and was shared with Fox News Digital.

From Hungarian goulash to Mexican pozole and Ethiopian doro wat ... with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with ...