Pozole is aromatic. It’s like a stubborn friend who refuses to leave the room. If you don’t seal it properly, your fridge will smell like a posada for a week. Use airtight lids. Press out any extra air if you’re using bags.
One pro tip: leave a tiny crack in the lid until the pozole is fully chilled (like an hour into the fridge). This prevents condensation from raining back down and diluting your broth. Once it’s cold, seal it tight. You’re now a certified pozole preservationist.
