Red Pozole with Chicken (Pozole Rojo Con Pollo)

This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It’s traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili.