After a work trip to Mexico, Michelle fell in love with all of the food. Lucky for her, Michelle met a chef in Mexico City who introduced her to Pozole Rojo. Inspired by his grandmother's recipe (using beef instead of pork), this is her take on the recipe.
Our favorite red enchilada sauce comes from Joshua Bousel at Serious Eats. It's easy to make and packed with flavor. Plus, it's a great staple to keep in your freezer for nights you're craving home-made enchiladas. If you're making chicken stock/soup, make sure to shred the chicken and freeze in 1-cup portions so it's even easier to make home-made enchiladas! You can use bone broth, chicken stock, or veggie stock.
Pozole (hominy) verde with shredded chicken is a new and favorite addition to our freezer meal stash. We love the flavor the soup gets from the tomatillos - incredibly refreshing and delicious. What's great about this recipe is that it uses other staples in our freezer (homemade chicken stock + shredded chicken), which makes the assembly even easier!