Loaded with flavor from spices and hominy, this variation of pozole becomes a meal-in-one, with chicken thighs standing in for pork. And I so enjoy the colorful melange of textures and flavors of this crowd-pleasing, Mexican-style stew. Hominy is always a key ingredient in any pozole. What is it? It’s field corn that has been treated with alkali that softens and removes the tough outer hull. In this process, the corn puffs up to twice its size. In addition to this stew, hominy is what is used to make masa and tortillas. Be sure to have everything measured out and cut up before beginning to cook. Using store-bought salsa verde and canned hominy helps to make this seriously simple to put together. You can use onions instead of leeks, but I like the subtle leek flavor. Poblano peppers offer spicy notes, while the corn and hominy imbue sweet nuggets to …