You can freeze pozole by transferring the cooled soup to a freezer-safe container or resealable freezer storage bag. Cover the container or seal the bag, and freeze for up to 3 months. To defrost, let it sit in the refrigerator overnight and heat on the stovetop. Alternatively, run warm water over the pozole to loosen it from the container, and place the frozen pozole in a large pan. Cook over medium heat until the pozole is warm.