Here’s the golden rule: don’t store the whole pot. I know, it feels wrong. But a giant block of pozole takes forever to cool evenly. You’re asking for a lukewarm middle and sad, soggy hominy. No thanks.
Split it into small, shallow containers. Think meal-prep size—about two to three servings each. This helps it cool fast and reheat quickly later. You can also use heavy-duty zip-top bags; just lay them flat in the fridge. It’s space-efficient and looks very Pinterest-y.
But here’s the secret sauce: separate the meat and hominy from the broth if you can. Seriously, do it. The toppings (cabbage, radish, lime) should never go in the storage containers—they’ll turn into sad, mushy ghosts. Store those separately in little baggies.
Pozole Verde - Culinary Hill
