Pozole Is a Party of Colors, Flavors, and Textures

The traditional Mexican stew is typically reserved for celebrations, but this variation is easy enough for every day

Using store-bought salsa verde and canned hominy helps make this take on pozole seriously simple to put together. Robert Briggs/shutterstock

Loaded with flavor from spices and hominy, this variation of pozole becomes a meal-in-one, with chicken thighs standing in for pork. And I so enjoy the colorful melange of textures and flavors of this crowd-pleasing, Mexican-style stew.

Hominy is always a key ingredient in any pozole. What is it? It’s field corn that has been treated with alkali that softens and removes the tough outer hull. In this process, the corn puffs up to twice its size. In addition to this stew, hominy is what is used to make masa and tortillas.