One-Pot Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast. The recipe I came up with isn't authentic, but it sure as heck is delicious.

Mole Verde

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole Poblano for a bright and fresh profile and can be put together in about an hour.

Mexican Butternut Squash Soup With Ancho Chile, Crema, and Pepitas

Borrowing from the Mexican pantry, this easy, warming soup is made with roasted butternut squash, flavored with ancho chiles, and garnished with Mexican crema, cilantro, and pepitas.

Real-Deal Tortilla Soup

The mild heat of this hearty ancho chile-based soup is balanced by sweet corn and black beans.

Sopes de Pollo con Frijoles (Chicken Sopes With Beans)

Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.

The Food Lab Junior: Dakota’s Red Beans and Rice

A simplified version of New Orleans-style red beans and rice is a great way to get your kids involved in the kitchen (and it also happens to be delicious).

Sopa de Lima (Yucatán Style Lime Soup)

Sopa de Lima is a bright and citrusy Mexican chicken soup that will tantalize your taste buds. This comforting soup is easy and delicious.

Quick Taco Soup with Pulled Pork

Made in less than 15 minutes using leftover pulled pork (or chicken), all the flavours of enchilada in a bowl!

Papadzules From 'Yucatán'

A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate.

Easy Creamy Chicken Enchilada Soup

This chicken enchilada soup features a rich and creamy broth, plenty of melted cheese, and the spicy, toasty flavor of chiles. Little nubs of sweet corn and black beans fill each spoonful, along with tender bits of shredded chicken. It's like drinking deliciously inauthentic liquid enchiladas—what more could you want on a cold night?