Look for gas bubbles in the liquid. No, that’s not “fermentation magic.” That’s spoilage gas from unwanted yeast or bacteria. Your pozole is trying to escape the fridge.
A sour smell that isn’t lime or tomatillo? Red flag. If the broth looks cloudy when it was clear before? Double red flag. When in doubt, throw it out. You can always make more.
Here’s a funny truth: pozole is a survivor. It was originally made for celebrations and could sit for hours. But modern kitchens aren’t ancient Mexican festivals. Play it safe, not trendy.
The Great Hominy Conspiracy
Hominy is dried maize treated with lime (calcium hydroxide). That process changes everything. It makes the kernels super absorbent. They soak up broth and flavor, but also any spoiling funk around them.
That’s why bad hominy gets slimy fast. It’s like a sponge for grossness. If even one kernel feels off, the whole batch is compromised. Don’t try to pick them out—just say goodbye.
Irony: this same lime treatment makes hominy more nutritious than plain corn. The niacin becomes bioavailable. So your fresh pozole is a superfood. Your week-old pozole is just a super problem.
