All the big flavors from a south-of-the-border Posole are found in this freezer-friendly stew. Ideal for feeding a crowd during a gameday party, serving the family for a weeknight meal, or enjoying the leftovers for lunch, this recipe deserves a spot in your list of favorite cool-weather soups and stews. Get maximum taste by using bone-in chicken thighs. To freeze, let the stew cool, then pour into large freezer bags, seal, and flatten so you can stack them into your freezer. Or freeze small servings of stew for quick and satisfying lunches. Ladle the cooled stew into the cavities of a jumbo muffin pan and freeze. Once frozen, pop out of the muffin tins and store in a plastic freezer bag. Reheat individual portions in the microwave as needed and pair with warm bread or your favorite corn chips.
How to Make It
Heat oil in a large Dutch oven over medium-high. Sprinkle chicken with 1 teaspoon of the salt. Cook until browned, 4 minutes per side. Transfer to a plate; reserve drippings in pan. Add onion, poblanos, and tomatillos to hot drippings. Cook, stirring, until softened, 3 minutes. Stir in garlic, cumin, and thyme; cook 1 minute. Stir in broth and remaining 1 teaspoon salt.
Add chicken; cover and cook over medium-low until tender, about 40 minutes. Remove from heat. Transfer chicken to a cutting board; cool 5 minutes. Remove and discard bones. Chop chicken; return to Dutch oven.
To serve now: Stir in hominy. Top soup as desired.
To freeze for later: Cool completely, 30 minutes. Transfer to ziplock plastic freezer bags. Freeze up to 3 months.
To reheat and serve: Thaw bags of soup slightly in warm water. Peel off and discard bags as you place soup in a saucepan; add hominy. Cover; cook over medium-low 1 hour. Top as desired.