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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Fabulous recipe --the sauce is sooo good! To save a little time I used 2 cups of fire-roasted canned crushed tomatoes instead of fresh since tomatoes aren't great this time of year anyhow. I also reduced the broth by half to make more of a stew. I could see using this sauce for red enchiladas or for chile con carne as well.
This is incredibly good!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?