EVERY time I visit New Mexico, I make it a personal mission to consume as much green chile stew, posole and sopapillas as possible. It’s a matter of journalistic integrity and professional curiosity, ...

I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by Mexican-Americans) is both the name of the large kernel ...

Posole, a hominy-based soup, remains a hallmark of Mexican cooking, especially as the weather cools. Manny Crisostomo [email protected] The smell wafting through Bernadette Gutierrez’s Land Park ...

Among the treasures that I hope to bring back from any trip are recipes accompanied by memories of the places I have visited. In the case of a trip to Santa Fe, N.M., I was richly rewarded because the ...

When soup season rolls around, foodies start thinking about warming, comforting posole. Ina Garten is no stranger to expediting cooking processes, having filled entire cookbooks (plural) with tips for ...

The smell wafting through Bernadette Gutierrez’s Land Park home signifies a change in seasons. It’s the comforting aroma of hominy slowly simmering in a pot with savory pork and a deep red broth ...

Posole seems to be one of those dishes that requires special ingredients — pig’s feet, a certain dried chile, the advice of an abuelita — to achieve authentic flavor. But if you don’t happen to have ...

On Christmas, on birthdays or after a long night of dancing, many Mexicans look to posole to cap the festivities. The states of Jalisco and Guerrero both claim this hearty pork and hominy soup, but ...

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the ...

In the kitchen of a snow-covered cabin in northern Montana, a lonely, gallon-sized can of hominy sits on a high shelf. My hunting buddies make merciless fun of that hominy, and me by extension. It was ...

The pig-centric street food that’s slung from The Porker, swine sultan Chad Clevenger’s humble stainless-steel cart on the corner of Seventeenth and California, is, it must be said, some of the most ...