Reviewed: Apr. 29, 2012

Very flavorful. My hubby and I like spicy foods and this was certainly spicy! I think next time I might use one can of plain diced tomatoes with the one can of tomatoes w/ chilies. It was almost too spicy hot. But, it was very good.

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Reviewer:

Gramikat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Susanville, California, USA

Reviewed: Jan. 15, 2012

We thought this posole tasted great. I sprinkled the pork with black and red pepper before browning. I then sautéed the onion and garlic only and then threw everything (except the red and green peppers) in the slow cooker at the same time and cooked on high for about 4 hours. Since we like a medium level of spiciness I cut the red pepper to a 1/2 tsp. Then during the last hour of cooking I added the red and green bell pepper so they would not get mushy and would retain more color. It was very flavorful and just the right level of spiciness for us. We will definitely be making this again. Thanks Lisa for a great recipe!

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Reviewer:

Occasional Cooker

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

Maybe a little too spicy for this chilihead but what great flavors and how easy to make. This is a keeper that you can play with to suit your family flavor profile.

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Reviewer:

Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

Reviewed: Jan. 13, 2011

THIS DISH IS AWESOME, I COULDNT STOP EATING, VERY VERY TASTY. THANKS

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Reviewer:

JANE

Home Town: Lake Alfred, Florida, USA

Reviewed: Nov. 18, 2010

It was wonderful. I did it on top of the stove instead of in a slow cooker. Garnished it with sour cream and cheddar.

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Reviewer:

TOODLESTEACHES

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Bryant, Arkansas, USA

Reviewed: Nov. 9, 2010

I cooked on stove. I used more meat, one bell bc that's all I had & beef broth for the bouillon. I simmered for 30 & topped w green onion & cheese

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Reviewer:

DMS2010

Cooking Level: Expert

Reviewed: Oct. 10, 2010

This was really good. I made it exactly as written except I used more meat and 3 bouillon cubes. Served it with cornbread.

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Reviewer:

klb

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Oct. 7, 2010

This soup is absolutely delicious. My husband and I (both Mexican American) found it to be excellent. Not too spicy at all (I can't handle spicy!) We made it more authentic by serving sliced cabbage on top and lime juice (sounds gross, I know...just try it, it's soooo yum!) and tostadas with sour cream. This has become a go to dinner that lasts the two of us 2-3 days. Highly recommended!!!!

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