Pozole recipes, traditionally made with pork broth, can vary in color, from white to red to green, depending on the colors of the hominy and peppers used.
How to Roast Chile Peppers
Heat broiler. Place whole poblano chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 8 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
This Mexican stew's name, pozole, refers to whole kernel hominy - kernels of dried corn that have been treated with an alkali solution and boiled to loosen the skin, which is then scrubbed off. When boiled further, they puff up.
Cool, then refrigerate any leftovers. To reheat, cook pozole in saucepan on medium heat 30 min. or until heated through, stirring frequently. (Do not let the pozole come to boil.) For added flavor, stir in any chopped leftover vegetables before reheating.