From Hungarian goulash to Mexican pozole and Ethiopian doro ... and lime juice in this sweet and spicy coconut milk-based stew. Using shredded rotisserie chicken means you can get it on the ...

Chef Marcela Valladolid uses canned chickpeas instead of the traditional hominy for this vegetarian version of the Mexican stew ... Thomas is enriched with coconut milk and filled with canned ...

A Mexican soupy and fragrant one-bowl stew, pozole, is typically served ... Fish or prawns (or both) are blended with palm ...