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.
I’ve made this several times and it is fantastic! It takes time, but well worth it.
An added bonus of this recipe is the chile sauce portion. I quadruple the amounts for the red chile sauce (feel free to add other dried chiles from your local Mexican market), and freeze the rest. Want to make enchiladas? Here’s your enchilada sauce! (Though FC doesn’t specify, I recommend pressing the chile sauce through a strainer with a rubber spatula. Those chile skins just do not break down enough.)
The only thing I have to add is that if you don’t have a few hours to make a posole with love, try Fine Cooking’s quick version using chile powder, which is also very good. https://www.finecooking.com/recipe/quick-chicken-posole
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!
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