Posole soup comes in the three colors of the Mexican flag: green, white, and red. Posole blanco (white) is known for its rich pork broth. Posole rojo (red), the traditional and most common version, is distinguished by its raspberry hue and... read more

This recipe is reminiscent of Jewish shakshuka: eggs are simmered in a sauce. This time, instead of tomato sauce, it's in a green salsa verde made with tomatillos. Hominy corn and kale are also added to the sauce, to... read more

Posole is a hearty stew made throughout Mexico. While there are many variations, the basic ingredients remain meat and hominy corn. Dried guajillo peppers give the soup its bright red color and a pleasant spiciness, which... read more

This simplified version of Mexican posole soup takes just half an hour to prepare, but the spices, fresh jalapeños, and canned chili peppers deliver a rich flavor. Serve with corn chips, topping each serving with fresh - read more

Roasted tomatillos, roasted corn, and blackened poblano peppers imbue Mexican posole soup with an irresistible, rich flavor and aroma, and add a lovely herbaceous color. Serve posole, read more

• Braised pork
• Pickled onions with chili
• Red pickle

A thick and hearty Mexican stew, posole is a perfect warming dish on a chilly winter day, lifting your spirits with its spicy aroma. Posole is made with braised pork shoulder, which you can roast ahead of time. Half of the shredded meat... read more

This incredibly flavorful Mexican soup is super easy to make. Make a big batch, pour into containers, and store in the freezer for a delicious lunch on hand. Defrost in the refrigerator overnight, then... read more

Menudo is a spicy Mexican soup made from beef tripe, simmered in a small amount of liquid with a generous dose of red pepper and other spices. Menudo typically takes several hours to prepare and is traditionally prepared for large gatherings. read more

After trimming the roasted holiday chicken of all its meaty parts, use the remaining backbone, ribs, and breastbone to make a delicious soup. The leftover roasted chicken will infuse the chicken broth with a richer, spicier flavor. You'll love it in - read more

Thanks to grilled chicken and canned vegetables, this traditional Mexican stew is ready in just 16 minutes. Besides the chicken, which you only need to shred with two forks, the posole contains onions, garlic, carrots, and lots of... read more

Traditional North American succotash is made primarily with corn and lima beans, but its fall version is a healthy side dish, rich in seasonal vegetables, that looks festive and takes on a special flavor. Besides the two types of corn - read more

Booya is a stew, or thick, ragout-like soup, prepared in the northern United States for large gatherings, at fairs, community celebrations, and for potlucks. Booya is typically cooked in large pots, with several participants, and the preparation process is... read more

A simple and quick, yet delicious Mexican-style dish. Chicken thighs rubbed with a chili powder spice mix are baked on one baking sheet, while canned hominy corn, acorn squash, and bell peppers, also mixed with... read more