This vegan pozole rojo recipe is velvety and rich, smartly employing mushrooms for earthy flavor and slight chew. Edgar Castrejón's Thanksgivings in Oakland, California, were a whole-family affair.

Add Yahoo as a preferred source to see more of our stories on Google. Green pozole (or pozole verde) is a classic Mexican stew made with chicken or pork, hominy, and a vibrant green sauce. The sauce ...

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), ...

One of the things I often get asked about as an American living in Germany is what I miss most about the U.S. After family and friends, my answer always heads in the direction of food, Mexican food, ...

There is quite a bit of familiar imagery in the works at Chapman University’s Hilbert Museum of California Art, which boasts one of the largest collections of California narrative art and reopened in ...

Pozole shouldn’t be confined to one season. This hearty Mexican soup-slash-stew is often associated with the holidays, but a warm bowl of fat-specked broth loaded with hominy and pork (or chicken) is ...

Green pozole (or pozole verde) is a classic Mexican stew made with chicken or pork, hominy, and a vibrant green sauce. The sauce typically blends tomatillos, cilantro, garlic, and green chiles into a ...