Pozole is one of the classics of Mexican cookery, a rich and hearty hominy stew. It’s also a time commitment, so this weeknight version uses fresh, spicy chorizo to shortcut both time and spicing.
When the summer stone fruits are at their peak, it’s hard to imagine doing anything with them other than eating them over the sink. But if you can possibly hold a couple of nectarines or peaches back, try this salsa. It’s sweet and refreshing, but also has a sharp grassy spice from the Hatch chiles.