Every year after the holidays, I find myself staring at a container of leftover turkey, wondering how many sandwiches I can eat before I decide to switch things up. One of my go-to recipes is Turkey a ...

Each month, Chron taco columnist Marco Torres tells the story of Houston through Mexican food in “Tacos y Más.” As the holiday season approaches and the temperature decreases, I find myself in search ...

It finally happened. Sweater season has arrived. Break out the fuzzy socks, crank up the heater and flick on that virtual fireplace. It's time to get toasty. In kitchens across South Texas, that also ...

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Green pozole (or pozole verde) is a classic Mexican stew made with chicken or pork, hominy, and a vibrant green sauce. The sauce typically blends tomatillos, cilantro, garlic, and green chiles into a ...

Pozole is one of my top comfort dishes. A savory, earthy, and spicy soup that's all the things I love in one dish. It's a ...

The time has come for some hominy-filled comfort.

I do most of the cooking in my house despite living with a chef. To be fair, who wants to bring work home? But when the weather turns chilly, I can nudge him to make one of his specialties—and my ...

In the kitchen of a snow-covered cabin in northern Montana, a lonely, gallon-sized can of hominy sits on a high shelf. My hunting buddies make merciless fun of that hominy, and me by extension. It was ...

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