Here’s my philosophy. Make pozole on a Sunday. Plan to eat it Monday, Tuesday, maybe a Wednesday lunch. Treat day four like a deadline. If you haven’t finished it by day three night, portion the remaining into the freezer.
And please — please — don’t leave the pot sitting out overnight because you “passed out on the couch.” I’ve done that. We’ve all done that. And then we wake up, stare at the pot, and say a little prayer before throwing it away. Don’t risk it. The hominy gods are watching.
Final thought: if you’re ever unsure, toss it. A $10 pot of pozole isn’t worth a $100 hospital visit. Your stomach will thank you. And you can always make more next weekend.
Now go eat that last bowl. You’ve got about two hours before the cows come home.
