Delicious! Even my boyfriend who was very adamant that he did not like posole gobbled down a large bowl. I made a few changes to the recipe according to my own tastes, and prepared it in a slow cooker instead of the stove top. I added the shredded chicken, onion, garlic, one 4 oz can of diced green chilies, two 29 oz cans of hominy, 2 quarts of low sodium chicken broth, and one 28 oz can of mild red enchilada sauce to the slow cooker, omitting the water entirely. I reduced the amount of chili powder to 2 teaspoons, and also added 3 small bay leaves, the salt, and oregano and gave everything a good stir before turing the slow cooker on low and cooking for 7 hours. I garnished with diced onion, chopped cilantro and lime (not a fan of cabbage or radish). This recipe was very easy to prepare, and full of flavor, will definitely make again. I highly recommend preparing in a slow cooker, just toss everything in before work, and come home to a delicious, stress-free dinner!
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Delicious! Even my boyfriend who was very adamant that he did not like posole gobbled down a...