Today, "pozole" is a favorite comfort-food order served as a soup or stew made from nixtamilized corn, also known as hominy, in a broth of red or green chiles and, most commonly, pork or chicken.

Reduce heat and simmer, uncovered, stirring occasionally, until the kernels have opened and are tender, 21/2 to 5 hours, ...

Add water as needed to keep the posole just covered with liquid. When the stew is ready, the consistency should be that of thick soup. Adjust taste with more garlic, dried red chile and salt ...