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

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 ...

Jonathan Macedo, proud owner of Peke’s Pozole, embodies this pathway. A conductor between our past lives and the present, ...

Now a two-time James Beard Award nominee, chef Jose Avila opened La Diabla in 2021 with a focus on pozole and mezcal. Besides hosting a killer happy hour, Tuesday street taco deals and two-for-one ...

Bowl of 'Zole has proven to be one of the best food and drink fests of the year. And it's coming back on Thursday, March 20. The festivities include unlimited samples of pozole from local eateries ...