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

Two of the most prominent Mexican soups out there are pozole and menudo. These popular Mexican mainstays certainly share some similarities — they're both meat-heavy and feature similar spices.

Reduce heat and simmer, uncovered, stirring occasionally, until the kernels have opened and are tender, 21/2 to 5 hours, depending upon the type of posole you are using. Add water as needed to keep ...

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

Jonathan Macedo, proud owner of Peke’s Pozole, embodies this pathway. A conductor between our past lives and the present, Macedo uses Pozole as a mode of transportation for this journey. The ...