Soup season is officially upon us, and how better to chase away the sniffles (in your mind, anyway) than with some flavorful chicken soup? This easy, hominy-based Mexican soup is full of vibrant ...

1. Heat the oven to 350 degrees. Soak the ancho chiles in a bowl of boiling water until softened, about 15 minutes. Drain the chiles, squeezing out any excess moisture, and remove the stems. 2.

Set a medium pot over medium-high heat. Add stock and thighs and bring to a simmer. Cook until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate, lower heat and keep stock ...

Combine chicken bones and skin, chicken broth and 4 cups water in a large pot and bring to a boil over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 ...

Note: Soak the hominy and beans for this hearty Mexican stew overnight in a pot of cold water, before you start. If you wish, you can take several shortcuts, including using canned hominy (which won’t ...

Corn has long been the backbone of Mesoamerican cuisine, so it's no surprise that its bigger doppelganger, hominy, is just as beloved. You'll find hominy at the center of popular Mexican foods like ...

This take on a classic green pozole is all about technique. In true Milk Street fashion — the recipe comes from this year’s “The Complete Milk Street TV Show Cookbook” — the recipe builds a maximum ...

The sandwich was a joke. It was just meant to be a special — Robert Stehling wasn’t even supposed to be serving fried chicken anyway, but he’d long ago broken that rule he set for himself at his ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X If anyone thinks that the Wine + Food Festival is for food snobs, they would have been proven ...

This straightforward version of tortilla soup comes together quickly. White or yellow canned hominy packs the mix with flavor. Made from dried maize kernels that have been treated with an alkali, ...