Servings: 6 to 8
This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It’s traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili.
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Make Ahead Tips
The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding.
You can also make the stew start to finish the day before and reheat it just before serving.
To add to the feast-like feel of the dish, serve with tostadas topped with mashed black beans for munching on between bites of pozole.
This is incredibly good!
This was really delicious and fun to make!
Loved this recipe! It was fun to feed a big group something different. I followed the recipe closely, although I shredded the chicken off the bone to make it more accessible for little people. I served the pozole with the suggested tostadas with black beans. I left the room for 10 minutes to put the baby down, and I barely got half of a tostada. People went crazy for them.
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