1 medium-sized poblano chile pepper, cut into 1/2-inch dice 1 medium-sized red pepper, cut into 1/2-inch dice Heat the oil in a medium pot over medium-high heat. Add the peppers and onion and sauté ...

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I fell in love with pozole years ago in Mexico City. Though the city has many other merits, including a staggeringly diverse and fascinating food culture, it’s truly my craving for pozole that‘s ...