This is quite similar to the recipe on the back of the "Maiz para Pozole" that you can buy here in Mexico City. Seeing as the recipe is by Herdez, that doesn't surprise me. The big difference in the two recipes is that the Maiz recipe uses several chiles (two different types) and this one uses only one. This is perfect for our family because my kids, while they are adapting, are still not huge fans of spicy food, and this Herdez recipe does a great job of toning it down a bit. We use this recipe often (it's a fairly easy tasty meal, with the slow cooker) and substitute chicken for all the pork as my husband doesn't eat pork (although I made it with all pork when we had guests, because traditionally in Mexico City, pozole is made with pork). I serve it with cilantro and Mexican cheese for our family.
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This is quite similar to the recipe on the back of the "Maiz para Pozole" that you can buy...