The tradition of Mexicans eating tamales on posole on Noche Buena is a way of recreating the significance of cultural foods and traditions.

Craving a warm, comforting bowl of Pozole Rojo but don’t need a huge pot? This small-batch recipe is perfect for making just the right amount without sacrificing authentic flavor! I’ll show ...

Posole is meant to be cooked in large amounts, the foundation for many a Mexican family meal on New Year’s Day, or for grubbing down with the bros while watching football on a chilly Sunday.

Recipe: Pozole and Nixtamal, classic Mexican dishes Francisco Gomez from Panchos Mexican Restaurant in Maryville stopped by WBIR to show us how to make a stew and a classic hispanic dish, nixtamal.

Good Food Recipes: Pozole Two Ways Written by Caroline Chamberlain Feb. 28, 2014 Recipes Photo by Pati Jinich from National Public TV Series “Pati’s Mexican Table” Now that it’s finally raining in ...

Hearty, spicy and warming, there are few soups better for combating February weather than pozole, the Mexican hominy-and-meat soup. Most traditional recipes are more Sunday supper than weeknight ...

Pozole is a traditional Mexican dish that is typically made with hominy, meats such as chicken or pork and garnished with avocado, radish, limes, chile peppers and others.

Throughout Mexican American communities, one food is a constant at Christmastime: tamales. Here's why that is, plus a recipe for a tamale casserole.

Mexican Mexican pork and white corn soup (pozole rojo) Pozole is a pre-Hispanic soup traditionally made by simmering an entire pig’s head for half a day.

The tradition of Mexicans eating tamales on posole on Noche Buena is a way of recreating the significance of cultural foods and traditions.