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A Make-Ahead Mexican Pozole Dinner

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Pozole, the classic Mexican hominy-laced stew, is the perfect dinner party food. It it feeds a small crowd and the toppings passed around the table add to the festive nature of the dish. Though there are many different regional variations, this menu features a red chile chicken pozole. On the side are simple, freshly fried tostadas spread thick with black beans and drizzled with a little crema, as well as a crisp Mexican-style cabbage salad. Dessert is an intriguing make-ahead cake filled with candied chiles, chocolate, and pepitas. If you’re so inclined, you could serve it with a scoop of Mexican chocolate ice cream.

Menu Timeline

Up to 2 Days Ahead

  • Make the chile sauce for the pozole.
  • Make the cake; cool and wrap tightly.

Up to 1 Day Ahead

  • Make the pozole but do not prep toppings. Refrigerate.
  • Toast the pepitas for the salad.

2 Hours Ahead

  • Make the cabbage salad.
  • Prep the toppings for the pozole.

1 Hour Ahead

  • Cook and mash the black beans for the tostadas.
  • Gently reheat the pozole.

 

The Menu

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