Morning comes. You’re hungry. The pozole is waiting. Don’t nuke it on high unless you enjoy rubbery hominy and hot pockets of sadness. The microwave is fine, but use medium power and stir every 30 seconds. Add a splash of water or broth if it looks thick.
Pozole Rojo - Culinary Hill
The best method is the stove. Pour it into a pot, warm it over medium-low heat, and stir occasionally. Let it barely simmer for 5 minutes. If you separated the broth, add it back now. Taste it—you might need a pinch of salt or a squeeze of lime. It woke up a little grumpy.
Finally, never reheat the whole batch if you’re only feeding yourself. Just heat what you’ll eat. The rest stays cold and happy for another day. You’ll thank me later.
