Place dish in fridge to thaw overnight or for 24 hours.
Empty contents of the container into a medium saucepan and place over medium heat.
Add 3/4 cup of chicken broth (substitute water if you don’t have broth). Stir gently.
Cover and bring to a simmer, stirring occasionally.
After soup reaches a simmer, reduce heat to low and cook for 12-15 minutes. Adjust broth to reach your desired consistency. Season with salt to taste.
Spoon pozole into serving bowls. Garnish with shredded cabbage, radishes, avocado, and cilantro. Add a squeeze of lime just before serving!
Serve with a Tajín Clásico Margarita and enjoy!