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2 pounds boneless pork shoulder, cut into 1- to 1 1/2-inch pieces; 1 pound tomatillos, husked and halved; 2 poblano chiles, or pasilla chiles, stemmed, quartered ...
In most towns in Mexico, street vendors set up food stalls on summer evenings
Head for the pozole stand for bowls of brothy
Feb 4, 2015
Corn, the very heart and soul of Mexican cooking, becomes something quite
different when it is transformed into
It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, ...
Enjoy this flavorful Mexican dinner that features pork, tomatillos and hominy – a slow cooked recipe made using Old El Paso® green chiles.
Sep 9, 2011