While pork, lamb, and chicken pozole are all common, seafood can also be used in place of the traditional meats for the ...

If you happen to be in a Mexican town on a warm summer night, head for the spot where street vendors set up for the evening and let your nose guide you past the tacos and empanadas and tamales to the ...

In San Francisco, we like to blur the line between slow and fast food. A cup of coffee now takes five minutes to brew. A porchetta sandwich at the farmers’ market requires a 30-minute wait in line.

The days leading up to the holidays can be exhausting, what with all the visitors and shopping and general merriment over the approaching holidays. So any meal that can be whipped up with minimal ...

Pozole is Mexican comfort food at its finest. A large stock pot of slow simmered meat in broth that's punched up with roasted tomatillos, jalapenos, onion, lime, oregano and cilantro, this satisfying ...

Back Forty‘s One-Pot Dinner Series debuted last month and is slated to run through March. The idea was to feature one, soul- (and body-) warming meal each cold-weather month, like Brazilian feijoada ...

G reen 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, an ...

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

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Posole is a Mexican stew that contains hominy — large white corn kernels, the same kind used for grits — and is typically made with pork in a tomato-y base. But it is a dish that lends itself to ...